Chicken in creamy paprika sauce
6 servings
80 minutes
The recipe is taken from the book "Downton Abbey. Cookbook.
1
Cut the chicken into portions and remove the skin.
- Chicken: 1.4 kg
2
In a deep skillet, melt the butter over low heat.
- Butter: 2 teaspoons
3
Add chopped onion and cook, stirring occasionally, until softened and browned (about 5–7 minutes).
- Onion: 1 head
4
Add paprika and salt, mix well, then pour in the passata and water.
- Paprika: 1 teaspoon
- Salt: 0.5 teaspoon
- Passata (sieved tomatoes): 150 g
- Water: 2 tablespoons
5
Place pieces of chicken in the pan, turning them several times to coat well with the sauce. Bring to a boil, then reduce heat to let the mixture simmer gently, cover with a lid and braise for 45–60 minutes until the chicken is cooked. A thermometer inserted into the thickest part away from the bone should read 74 degrees and the meat should easily pull away from the bone. If the mixture starts to stick to the pan, add water but do not dilute the sauce too much—it should be thick for the next stage.
- Chicken: 1.4 kg
6
Place the chicken on a warm serving dish. Add cream to the sauce, mix well, and heat without boiling.
- Heavy cream 35% fat: 300 ml
7
Strain the sauce through a fine sieve into a sauceboat.
8
Garnish the chicken with lemon slices and parsley, and serve it at the table with the sauce in a sauceboat.
- Lemon: to taste
- Parsley: to taste
