Recipe courtesy of Laura Calder
Episode: Free Spirit
Poulet Au Paprika
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
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
  • 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)
  • 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)

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.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Caribbean Chicken Wings

Recipe courtesy of Sunny Anderson

Game Time Chili

Recipe courtesy of Bobby Deen

Suped-Up Traditional Chicken Noodle Soup

Recipe courtesy of Rachael Ray

Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Crisp Chicken Wings with Chili-Lime Butter

Recipe courtesy of Tyler Florence

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Chicken Cacciatore

Recipe courtesy of Kelsey Nixon

So Much Pretty Food Here