Ingredients
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1 kilogram free-range chicken drums, thighs or whole legs
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1 tablespoon olive oil
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1 tablespoon butter
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1 onion, finely chopped
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3 cloves garlic, chopped
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2 tablespoons flour
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2 tablespoons paprika
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cup dry white wine
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1 cup chicken stock
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1 heaped tablespoon tomato paste
Paprika is used across Eastern Europe to give slow-cooked dishes a vibrant colour and distinctive flavour, while white wine adds beautiful full flavours. Serves 4 or more. (Recipe by Anna King Shahab)
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Heat oven to 180C. Season chicken generously all over with salt and pepper. Heat the olive oil in a heavy-bottomed pan and, in batches if necessary, brown the chicken well on all sides. Remove to an ovenproof dish with lid
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Using the remaining chicken fat in the pan, saute the butter, onion and garlic until fragrant, then add the flour and paprika and stir with wooden spoon to form a kind of roux. Add the wine and keep stirring, then add the chicken stock and stir to combine, then finally the tomato paste and combine. Taste and season with salt and pepper if necessary
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Pour the paprika sauce over the chicken in the ovenproof dish tossing the chicken to coat. Bake for 45 minutes until the top of the chicken is a deep burnished colour and the sauce is sticking to the sides of the dish
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Serve garnished with parsley and a dollop of sour cream, atop al dente fettuccine (or rice or potato if preferred)
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