Chicken Family friendly

Paprika and sour cream chicken

Name: Paprika and sour cream chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbs sunflower oil; 8 large chicken thigh cutlets (with bone and skin); 1 tbs unsalted butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tbs paprika, plus extra to serve; 2 tbs chopped oregano; 150ml chicken stock; Finely grated zest of 1/2 lemon; 140g sour cream; Tagliatelle tossed with butter and chopped flat-leaf parsley, to serve

6 ratings

10m

45m

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by Debbie Major

Food writer and stylist

Oct 09, 2015

Pair this stroganoff-like chicken dish with herbed tagliatelle for an easy mid-week meal.

1 tbs sunflower oil
8 large chicken thigh cutlets (with bone and skin)
1 tbs unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs paprika, plus extra to serve
2 tbs chopped oregano
150ml chicken stock
Finely grated zest of 1/2 lemon
140g sour cream
Tagliatelle tossed with butter and chopped flat-leaf parsley, to serve

Method

1.

Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Season the chicken thighs with salt and pepper. In 2 batches, brown chicken on all sides for 4 minutes. Set aside.
2.

Discard all but 1 tablespoon oil from the pan, then add the butter, onion and garlic and cook gently, stirring, for 5 minutes or until soft and lightly browned. Stir in the paprika, oregano, stock and some salt and pepper, then return the chicken to the pan and spoon over some sauce. Cover, then reduce heat to medium and simmer gently for 15 minutes. Increase heat to medium-high and continue to simmer, uncovered, for a further 10-15 minutes until the chicken is cooked through and the sauce is thick and syrupy. Stir the lemon zest and sour cream into the sauce.
3.

To serve, divide the chicken and sauce among plates, sprinkle with extra paprika and serve with the tagliatelle.