Chicken Paprikash

Serves: 3

Cooking time ~1 hour (including prep)

This is a Hungarian staple and is usually served with Nokedli which are a type of dumpling-y noodles. I went with mash here instead. It's quite a simple dish but packed full of flavours that develop over time.

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Ingredients:

3x Chicken Legs (bone in)

2x White Onions

2x Peppers

3x Garlic Cloves

400g Tinned Plum Tomatoes

400ml Chicken Stock

200ml Soured Cream

3x Large Potatoes

3tbsp Smoked Paprika

1tbsp Paprika

1tbsp Flour

Fresh Dill to Serve

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Method:

Your first job is to get your veg prep done. Finely chop your Peppers and Onions and set aside. Do the same with the Garlic.

Season your Chicken Legs with Salt and Pepper and get a pan on a medium to high heat with a drop of oil in. We want to brown the Chicken off a fair bit here - we're relying on the 'stew' to cook the Chicken so any help we can give it here is good. Fry off until well browned all over, then set aside on a plate.

Into the pan (or transferring the meat juices to another deeper pan), add in your Onion and Peppers and fry on medium/low until the Onions are translucent and the Peppers are soft. About 8 or so minutes. Add the Garlic in and fry off for a further couple of minutes.

Once well incorporated, add your Flour and both Paprikas. Mix well and cook off for a minute or so. Then, add in your Tomatoes and Stock and bring together. Add a good amount of Salt and Pepper at this stage.

Add the Chicken Legs back into the mixture, ensuring they're covered fully. We're going to gently simmer this mixture for about 40 minutes in total. Keep stirring and tasting as you go and season as you see fit.

Once that's simmering away, you can get on with the Mash. I don't need to tell you how to make mash but cutting the Potatoes into 6 and about 20 minutes in heavily salted boiling water will do just fine. Drain and add as much Butter as you can stomach. Add Salt and Pepper and use a masher to mash (surprisingly) and also whisk the Potatoes. No lumps please!

When you're ready to plate up, carefully remove the Chicken from the stew. Stir through your Soured Cream until fully incorporated and the sauce has a thick, glossy shine to it.

Add some Mash to the bowl, lay a Chicken Leg on top and then carefully pour the sauce over the top, making sure you get some of the thicker bits.

Garnish with Fresh Dill.

Enjoy! If you fancy giving this a go, please tag @wellgoodgrub on Instagram

#WellGoodGrub