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Poulet Au Paprika
Nb persons: 4
Yield:
Preparation time: 20 min.
Total time:
Source: French Cooking
| Salt | |
| 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 |
| creme fraiche, alternative | |
| 4 | chicken legs, split between thigh and drumstick |
Squeeze lemon juice, to taste (optional)
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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