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How To Make: Chicken Casserole Smothered In Smoked Paprika Sauce

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'.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Spanish
Keyword: Chicken
Servings: 8
Author: Irene Muller

Ingredients

  • 6 spring onions, chopped
  • 5 celery stalks, chopped
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp dried chilli flakes
  • 1 tsp crushed garlic
  • 10 chicken thighs or chicken pieces, skin removed (optional)
  • 1 cup flour
  • 4 tbsp smoked paprika
  • 1 cup white wine 
  • 3 cups chicken stock
  • 10 baby potatoes, washed and halved
  • 3 tbsp tablespoons sour cream
  • 1 tsp wholegrain mustard

Instructions

  • 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.
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