Try this fresh chicken paprikash dish this week! It’s a great easy meal that’ll fill the whole family.
TIP:
You could also use 4 chicken thighs and 4 drumsticks, or all drumsticks or thighs, or a whole chicken cut into 4 joints, instead of the marylands.
Serving suggestion: Serve with steamed green beans.
Ingredients
- 4 chicken marylands
- (1.4 kg)
- 2 tsp vegetable oil
- 1 medium onion
- (150 g), sliced thinly
- 2 cloves garlic, sliced thinly
- 1 tbsp sweet paprika
- 1 tbsp smoked paprika
- 2 tbsp plain flour
- 500 ml chicken stock
- 400 g can cherry tomatoes
- 375 g fresh egg pasta
Instructions
- Cut end off chicken legs with a sharp cleaver (or ask your butcher to do this). Score the skin side of the chicken pieces three times on the diagonal.
- Heat oil in a large flameproof casserole dish over medium-high heat. Cook chicken,skin-side down, for 5 min or until golden brown. Turn chicken; cook for a further 5 min. Transfer to a plate.
- Discard all but 1 tbsp of fat from the pan; reduce heat to medium. Add onion; cook, stirring, for 2 min. Add garlic; cook for 2 min. Add both paprikas and the flour, then season; cook, stirring continuously, for 1 min or until paprika is fragrant
- Add stock; whisk until smooth. Add tomatoes; bring to the boil over high heat. Return chicken to pan, skin-side up and in a single layer. Reduce heat to low-medium; cook, covered, stirring occasionally, for 25 min or until chicken is cooked through. Season to taste.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until just tender; drain.
- Serve pasta and chicken paprikash scattered with micro herbs, if you like.
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Featured Image: W&H Magazine April 2024 Issue
