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Smoked paprika chicken with sour cream sauce

Prep Time: 40 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 55 minutes

Serves: 6-8 people

Cuisine: Main

Skill Level: Easy

 

INGREDIENTS

  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
  • 1 tbsp olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp sweet paprika
  • 2 tsp fennel seeds
  • 4 medium tomatoes, chopped
  • 435ml (1 3/4 cups) liquid chicken stock
  • 90g (1/3 cup) Light Sour Cream
  • 1/4 cup chopped fresh continental parsley
  • Salt, to season

 

METHOD

  1. Heat oil in a large saucepan over medium heat. Season chicken, then cook half the chicken for 3-4 minutes each side until golden. Once cooked, transfer to a tray lined with paper towel then repeat with the rest of the chicken.
  2. Add garlic and onion to the pan and cook till golden. Add the fennel seeds and paprika and continue to cook for a minute. Add tomato and stock, then stir together. Add the chicken and bring the whole mixture to the boil.
  3. Once boiling, bring to low heat, cover then simmer for 50 minutes. Uncover, then simmer for a further 25 minutes.
  4. Remove from heat, stir in sour cream then sprinkle with parsley. All that’s left to do is serve and enjoy!

 

SHOPPING LIST

Golden Rooster or Camberwell Market Poultry

  • Whole chicken
  • Liquid Chicken Stock

Camberwell Market Fruit & Veg

  • Olive oil
  • Brown onion
  • Garlic
  • Sweet paprika
  • Fennel seeds
  • Tomatoes
  • Continental parsley

Nick & Sues Deli or Camberwell Market Deli

  • Light Sour Cream
  • Olive oil

Pantry

  • Salt