Chicken Casserole Smothered In Smoked Paprika Sauce
Add a touch of Spanish flair to your chicken casserole by using smoked paprika as your 'secret ingredient'.
spring onions, chopped
celery stalks, chopped
dried chilli flakes
chicken thighs or chicken pieces, skin removed (optional)
baby potatoes, washed and halved
tablespoons sour cream
Preheat the oven to 180°C / 356°F.
In a large frying pan, sauté the spring onions, celery, salt, pepper, chilli flakes and garlic until soft, set aside.
Mix the flour with paprika and coat the chicken pieces with the flour mixture.
In the same frying pan, add oil and butter and fry the chicken in batches on medium heat until golden brown. Set aside.
Add the spring onion mixture back with the chicken and 1 cup of white wine.
Cook off the alcohol, add the sour cream, mustard, and the baby potatoes.
Add the 3 cups of chicken stock or enough to almost cover the chicken and potatoes.
Transfer the chicken with the sauce to a greased oven casserole dish.
Place in the preheated oven and bake for 1 hour or until potatoes and chicken is cooked.
Tried this recipe?
Let us know
how it was!
Recipe by The London Economic, thelondoneconomic.com