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'.
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.