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Polish Chicken Paprikask

Polish Chicken Paprikask

I bought a whole yellow sticker Chicken a couple of day ago. This was a very good use for said Chicken....


1 Chicken, portioned
1 Tbsp of Oil
3 Tbsp of Margarine
1 Onion, diced
3 Cloves of Garlic, minced
3 Tbsp of Plain Flour ( Gluten free for us), plus 2 Tbsp of Water
1 Can of Chopped Tomatoes
2 Tbsp of Tomato Puree
200ml of Chicken Stock
200ml of Sour Cream
200g of Mushrooms, sliced
3 Tbsp of Hot Paprikas
Salt & Pepper to season
Chopped Dill to garnish


(1) Season the Chicken pieces with Salt & Pepper.
(2) Coat with 2 Tbsp of Paprika.
(3) In a Dutch Oven heat the Oil and Margarine until foaming.
(4) Add the Chicken and fry on both sides until browned.
(5) Remove and set aside.
(6) Add the Onions to the Dutch Oven and cook until softened.
(7) Add the Mushrooms and Garlic, cooking for a further minute.
(8) Stir in the Tomato Puree and then add the chopped Tomatoes & Chicken Stock.
(9)Add the remaining Paprika and Flour mixed with Water.
(10) Return the Chicken to the sauce and simmer for 30 to 40 minutes, until the Chicken is cooked through.
(11) Remove the Chicken and stir the Sour Cream to the Sauce, stirring in well.
(12) Serve the Sauce over the Chicken and garnish with fresh Dill.

We served our on a bed of Rice Noodles. This was a real winter warmer and had a great depth of flavour.


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