Chicken Paprika recipe from the Range Cooker Specialist
- 4 chicken breasts, left whole or cut each breast into 3 pieces
- 25g. (1oz.) butter
- 2 tablespoons. oil
- 1 onion, chopped
- 2 level teaspoons paprika pepper
- 1 teaspoon tomato puree
- 25g. (1oz.) plain flour
- 150ml. (5fl. ozs.) cider
- 300ml. (10fl. ozs.) chicken stock
- 125g. (4ozs.) mushrooms, sliced
Method
Heat the butter and oil in an ovenproof dish and sear the chicken pieces, remove and keep warm.
Add the onion and paprika to the dish and fry until the onion is soft. Blend in the flour and cook for one minute allowing the starch grains to cook.
Remove from the heat and stir in the cider and stock. Add tomato puree and any additional seasoning, return to the hotplate, stir continually and bring to the boil.
Return the chicken to the dish, cover and place in the oven, for 30-45 minutes depending on the size of the chicken pieces.
Add the mushrooms and cook for a further 10 minutes.
2 oven models: On shelf position 4 of the roasting oven.
4 oven model: As above or in the baking oven for 45-60 minutes.
