Paprika chicken in 2 variations

Ingredients for 4 servings:

• 50 g butter
• 1 onion(s)
• 2 cloves garlic
• 2 tsp, heaped paprika powder
• 3 tsp, heaped flour
• 1 stock cube
• 375 ml water
• 250 ml sour cream
• Salt
• 4 chicken legs
• 2 tbsp apple cider vinegar (variant 1)
• 1 can artichoke(s) (variant 2)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

in the oven

Preheat oven to 200°C fan/gas mark 1. Place chicken thighs in a baking dish and season with salt and paprika on both sides. Place the baking dish in the oven. When the first side is crispy and browned (takes about 15 minutes), turn the meat over and return it to the oven for another 15 minutes. While the meat is in the oven, finely chop the onions. Melt butter in a pan and sauté the onions with the crushed or finely chopped garlic. Stir in the paprika and immediately remove the pan from the heat. Stir in the flour, add a stock cube with the water, bring to a boil, and simmer until the sauce thickens slightly. Option 1: Add apple cider vinegar to the sauce. Briefly stir in the sour cream and remove the pan from the heat. When the meat is done, drain off any remaining juices (optional). Option 2: Arrange the artichokes among the meat pieces. Pour the sauce over the meat and stir lightly. Turn the oven down to 180°C and cover the dish and return it to the oven for another half hour. Serve with rice, tagliatelle, or spaetzle! Enjoy!