Poulet Au Paprika

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
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
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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 24 reviews

  • on February 16, 2014

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    Fenomenal taste, easy to make. I made it several times and my family loves it. If you have some left it taste even better the next day.

    people found this review Helpful.
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  • on February 15, 2014

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    What a dish! The flavors blew my mind!

    people found this review Helpful.
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  • on September 08, 2013

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    Excellent creation,
    Thank you

    people found this review Helpful.
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