Poulet Au Paprika

Laura Calder
Recipe courtesy Laura Calder
Show: French Food at Home Episode: Free Spirit

Photo: Poulet Au Paprika

Rated: 5 stars out of 5Rate it!Read 15 reviews

TOTAL TIME:1 hr 20 min
Prep:20 min
Inactive Prep:--
Cook:1 hr 0 min
 
YIELD:4 servings
LEVEL:Easy

Ingredients

  • 4 chicken legs, split between thigh and drumstick
  • Salt and freshly ground black pepper
  • 1 tablespoon bacon drippings or oil
  • 1 red pepper, seeded and cut into roughly 2-inch/5 cm julienne
  • 1 onion, sliced
  • 1/2 small fennel bulb, finely chopped (optional)
  • 1 tablespoon high-quality hot or sweet Hungarian paprika
  • 1 clove garlic, minced
  • 1/2 cup/125 ml white wine
  • 2 tomatoes, roughly chopped
  • 1 bay leaf
  • 2 tablespoons sour cream or creme fraiche
  • Squeeze lemon juice, to taste (optional)

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Directions

Season the chicken with salt and pepper. Heat the bacon drippings in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but a tablespoon of the fat from the pan.

Lower the heat and add the julienned pepper, onion, fennel, if using, and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.

Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.

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Newest Ratings and Reviews

Read all 15 reviews

  • on April 22, 2012

    Flag

    Recipe was delicious. I am making it for the 2nd time tonight. I found recipe very simple to make and it did not require a lot of time. Also, the ingredients were simple and but with a burst of flavor.

    people found this review Helpful.
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  • on April 16, 2012

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    Loved everything about this dish! I followed the recipe exactly (except I did not include the fennel and I literally could not stop eating it. This was my first time trying one of Laura's recipes, but it won't be the last. This show has become my newest obsession.

    people found this review Helpful.
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  • on January 02, 2012

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    I tweaked this by omitting the tomatoes and used a jar of roasted red peppers. I did a rough puree of the sauce. I have shared my version and has become favorites to those people. I want (and embarrassing to admit have licked the pan it is that good!!!!!

    people found this review Helpful.
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