John Myers
Paprika Chicken
The perfect paprika chicken recipe with a picture and simple step-by-step instructions.
- 4 Chicken drumsticks
- 1 Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 Carrot, finely diced
- 100 g Celery, finely diced ^
- 0,25 Leeks, finely chopped
- 2 tbsp Tomato paste
- 2 tsp Powdered sugar
- 1 Heaped tablespoons Sweet paprika
- 2 Bay leaves
- 150 ml White wine
- 400 ml Poultry stock
- 100 ml Cream
- 2 tbsp Ajvar medium hot
- Espelette pepper
- Black pepper from the mill
- Salt
- 1 bunch Peteresilie, chopped
- Oil
- Salt the chicken drumsticks. Heat the oil in a saucepan and fry the chicken drumsticks in it and then take them out again. Then add the finely diced vegetables and stir-fry for a few minutes.
- Then deglaze with the white wine and reduce this to about 1/3 class and then add the poultry stock, the chicken drumsticks and the bay leaves and cover and simmer for about 20 minutes over low heat.
- Then take out the bay leaves and the chicken drumsticks, add the cream and the ajvar and puree everything. Season to taste with salt, pepper and Espelette pepper, add the chicken drumsticks and simmer everything over low heat with the lid tilted for another 20 minutes. Finally fold in the parsley and serve with rice.
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