Chicken in Creamy Paprika Sauce
Main Dishes • British
Description
Recipe taken from the book 'Downton Abbey: The Cookbook'.
Ingredients
- Poultry 1⅖ kg
- Butter 2 spoons
- Onion 1 head
- Paprika 1 tablespoon
- Salt ½ spoons
- Passata Tomato Sauce 5 oz
- Water 2 spoons
- 10% cream 10 fl oz
- Lemon to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Cut the chicken into serving pieces and remove the skin.
Step 2
In a deep skillet, melt the butter over low heat.
Step 3
Add the chopped onion and cook, stirring occasionally, until it softens and turns golden brown (about 5–7 minutes).
Step 4
Add paprika and salt, mix well, then pour in the passata and water.
Step 5
Place the chicken pieces in the skillet, turning them several times to coat them well with the sauce. Bring to a boil, then reduce the heat so the mixture continues to simmer gently. Cover with a lid and braise for 45–60 minutes, until the chicken is cooked through. A thermometer inserted into the thickest part of the meat away from the bone should read 165°F, and the meat should easily come away from the bone. If the mixture starts to stick to the skillet, add a little water, but be careful not to dilute the sauce too much — it should remain thick for the next step.
Step 6
Place the chicken on a warm serving platter. Add cream to the sauce, mix well, and heat gently without bringing it to a boil.
Step 7
Strain the sauce through a fine mesh sieve into a sauce boat.
Step 8
Garnish the chicken with lemon wedges and parsley, and serve it with the sauce in a sauceboat.
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