Serves : 4 servings
Ingredients :
Ingredients :
- 1 tbsp flour
- 8 chicken thighs, skin on and bone in
- 15g butter
- 1 tbsp olive oil
- 2 large onions, sliced into crescents
- 2 red peppers, deseeded and cut into strips
- 2 tbsp sweet smoked paprika
- 1⁄2 tsp hot smoked paprika (optional)
- 300ml chicken stock
- 75g soured cream or crème fraiche
- a few dill or parsley leaves
- sea salt and freshly ground black pepper
- 8 chicken thighs, skin on and bone in
- 15g butter
- 1 tbsp olive oil
- 2 large onions, sliced into crescents
- 2 red peppers, deseeded and cut into strips
- 2 tbsp sweet smoked paprika
- 1⁄2 tsp hot smoked paprika (optional)
- 300ml chicken stock
- 75g soured cream or crème fraiche
- a few dill or parsley leaves
- sea salt and freshly ground black pepper
Preparation Method :
1) Season the flour with salt and
pepper, then use it to dust the chicken thighs. Pat them to get rid of
any excess flour. Heat the butter and olive oil in a pan wide enough to
hold all the chicken in one layer and add the thighs skin side down. Fry
them on both sides until crisp and brown.
2) Remove the chicken and set it aside, then add the onions and peppers. Sauté them gently over a low heat until soft and translucent, then add the sweet and the hot paprika, if using,. Stir them in and cook for another couple of minutes, then add the chicken stock. Season with salt and pepper, then lay the chicken pieces on top of the sauce, skin-side up. Simmer, uncovered, for about 30 minutes or until the chicken is cooked through and tender. If it looks like the sauce is reducing too much, partially cover the pan.
3) Remove the chicken from the pan and keep it warm, then stir the soured cream or crème fraiche into the sauce. Cook over a low heat for a couple of minutes, then put the chicken back in the pan. Sprinkle with dill or parsley and serve at once with some creamy mash, noodles or rice.
2) Remove the chicken and set it aside, then add the onions and peppers. Sauté them gently over a low heat until soft and translucent, then add the sweet and the hot paprika, if using,. Stir them in and cook for another couple of minutes, then add the chicken stock. Season with salt and pepper, then lay the chicken pieces on top of the sauce, skin-side up. Simmer, uncovered, for about 30 minutes or until the chicken is cooked through and tender. If it looks like the sauce is reducing too much, partially cover the pan.
3) Remove the chicken from the pan and keep it warm, then stir the soured cream or crème fraiche into the sauce. Cook over a low heat for a couple of minutes, then put the chicken back in the pan. Sprinkle with dill or parsley and serve at once with some creamy mash, noodles or rice.
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