Great with fennel. Takes a little time but is well worth it.

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Name: Paprika Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: French

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INGREDIENTS

4 Chicken thighs or legs
Salt and Pepper ; to taste
1 Tablespoon Oil
1 Red pepper ; seeded and cut into 2 inch julienne
1 Onion ; sliced
1/2 half Fennel bulb ; chopped
1 Tablespoon Paprika ; high quality
1 clove Garlic ; minced
1/2 cup White wine
2 Tomatoes ; chopped
1 Bay Leaf
2 Tablespoon Sour Cream

Servings

INSTRUCTIONS

Season the chicken with salt and pepper. Heat the oil in a saute pan and working in batches, brown the chicken pieces on all sides. Remove. Drain off but a tablespoon of the fat from the pan.

Lower the heat and add the juienned pepper, onion, fennel and paprika. Cook until soft, but not colored, about 12 minutes, adding garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. season with salt and pepper. Put the chicken back in. Cover the pan, and cook turning the chicken occassionally, until tender abut 30 minutes.

Remove the chicken to a serving platter and cover with foil to keep warm. Turn up heat under the sauce and boil down to a sauce consistency. Turn off the heat, stir through the cream. check the seasonings, then pour over the chicken.

Recipe from the Cooking Channel

NOTES

Take your time and be careful of the salt.

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Paprika Chicken

4 Chicken thighs or legs
 Salt and Pepper to taste
1 Tablespoon Oil
1 Red pepper seeded and cut into 2 inch julienne
1 Onion sliced
1/2 half Fennel bulb chopped
1 Tablespoon Paprika high quality
1 clove Garlic minced
1/2 cup White wine
2 Tomatoes chopped
1 Bay Leaf
2 Tablespoon Sour Cream

Season the chicken with salt and pepper. Heat the oil in a saute pan and working in batches, brown the chicken pieces on all sides. Remove. Drain off but a tablespoon of the fat from the pan.
Lower the heat and add the juienned pepper, onion, fennel and paprika. Cook until soft, but not colored, about 12 minutes, adding garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. season with salt and pepper.  Put the chicken back in. Cover the pan, and cook turning the chicken occassionally, until tender abut 30 minutes.
Remove the chicken to a serving platter and cover with foil to keep warm. Turn up heat under the sauce and boil down to a sauce consistency. Turn off the heat, stir through the cream. check the seasonings, then pour over the chicken.

Recipe from the Cooking Channel

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Nutrition

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Serving Size: 1 Serving (325g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.