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| Chicken Paprika with Noodles |
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Ingredients: - 4 chicken breasts on the bone
- Salt and freshly ground pepper
- 25g plain flour
- 2 tablespoons sunflower oil
- 3 onions, skinned and sliced
- 1 red pepper, cored, deseeded and finely chopped
- 4 medium carrots, peeled and thinly sliced
- 4 sticks of celery, washed and sliced
- 1 clove garlic, skinned and crushed
- 1 level tablespoon paprika
- 2 tablespoons fresh chopped parsley
- 400g can chopped tomatoes
- 200ml chicken stock
- 200g noodles
- 100ml soured cream
- A few cherry tomatoes, for garnishing
Have ready a casserole dish of approximately 1.5 litres capacity. Pre-heat the oven to 170°C or gas mark 3. Method: - Season the chicken breasts and toss in the flour
- Heat the oil in a large frying or sauté pan and add the chicken pieces. Fry until lightly browned on both sides. Transfer the chicken to the casserole dish.
- Add the onions, red pepper, carrot, celery and garlic to the frying pan and sauté gently, stirring occasionally, allowing the vegetables to ‘sweat’.
- Add the paprika and half the parsley and stir. Then add the tomatoes and chicken stock and bring to the boil. Pour this mixture over the chicken in the casserole dish.
- Cover the casserole tightly and cook for about 1 hour 30 minutes or until the chicken is cooked and the vegetables tender.
- About 15 minutes before serving, cook the noodles, using a pasta insert, in a saucepan of boiling salted water until tender. Drain well and stir in the remaining parsley. Divide between 4 serving plates. Top each plate of noodles with a chicken breast and keep warm.
- Gently heat the soured cream and stir into the vegetable paprika mixture. Season to taste then spoon over the 4 chicken breasts.
- Serve immediately, if liked garnished with cherry tomatoes.
Serves 4 Cooks Note: This recipe can be served over pasta or rice, in place of noodles if preferred. |
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