Chicken paprikash from the oven

Ingredients for 4 servings:

• 2 large chicken legs
• 1 chicken breast, with skin
• 1 tsp salt
• 4 cloves garlic
• 1 tbsp lemon juice, or water
• 2 tsp paprika powder, hot
• 4 tsp sweet paprika powder
• 200 g onion(s), diced
• 40 ml oil, for frying
• 200 g crème fraîche
• 200 g Greek yogurt, 10% fat
• 1 tbsp tomato paste
• 1 tbsp flour
• ½ liter of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

For the seasoning paste, mix 1 tablespoon of lemon juice or water with the hot and mild paprika powder and crushed garlic. Wash the chicken pieces, pat dry, and rub with the seasoning paste. Preheat the oven to 200°C (top/bottom heat). Fan oven is not suitable. Fry the diced onions with the oil in a casserole dish; do not brown. Add the chicken pieces, sear on both sides, and season lightly with salt. Add 1/4 l of water and cook in the oven in an uncovered casserole dish for about 30 minutes, top side down, then turn over. Mix the crème fraîche, yogurt, tomato paste, and flour until smooth. Stir in 1/4 l of water with a whisk and pour the mixture over the chicken pieces. Cook uncovered for another 30-40 minutes. Tip: I always make larger quantities in a large casserole dish and freeze them in portions. The amount of sauce doesn’t necessarily have to be the same as the meat; it really is a lot of sauce. With fried mushrooms, you can reuse leftover sauce, for example, for pasta.