This recipe is from my childhood and conjurs up memories of cold days and familiar flavours. The flavour combination of this dish usually gets a run during winter in our household along with seafood and/or meat versions.
Chicken paprikash
- 1 kg chicken pieces (thigh fillets are good)
- 2 brown onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 red capsicum, chopped
- 2 tablespoons olive oil
- 3 teaspoons sweet paprika (or smoked paprika)
- ¼ teaspoon chilli flakes
- ½ teaspoon caraway seeds
- 2 bay leaves
- salt and freshly ground black pepper
- 200ml dry white wine
- 50g sour cream
- Italian parsley, chopped for garnish
Place some olive oil in a heavy based saucepan and saute
the onions until soft before adding the garlic and capsicum and saute until softened.
Add the paprika, caraway seeds, chilli flakes and salt
and ground black pepper and mix through.
Add the chicken in three batches and cook until the juices are released and it browns a little.
Add the wine, some water and the bay leaves and let it
simmer gently for about 50 minutes or more.
Before serving stir in the sour cream and when served onto the plates top with parsley.
We served this with a lovely green salad from Marion, crusty bread and a glass of rose.
June 2018 - Karmen's place
