Chicken pa­prika

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Parenting - - Family Diy -

Cut the chicken into bite-sized pieces, pop in a bowl and toss in 1 tbsp olive oil, gar­lic and pa­prika. Sea­son with salt and pep­per, mix well. Set aside for about 10 min­utes.

On a plate or in a glad bag, com­bine the flour and pa­prika. Toss the chicken through the sea­soned flour in batches, dust­ing off any ex­cess and set aside. Keep the re­main­ing flour.

Pour some oil into a large fry­ing pan and cook the chicken in batches un­til golden and crisp. Set aside and keep warm.

In the same pan, fry the onions for 5 min­utes un­til translu­cent then add the mush­rooms. Cook for 3-4 min­utes. Re­turn the chicken (and any juices) to the pan and sprin­kle over a lit­tle of the re­main­ing flour. Mix well. In­crease the heat and add the wine, cook for 2-3 min­utes, then add the stock. Once boil­ing, re­duce the heat and stir from the bot­tom of the pan. Cook for 10 min­utes or un­til the chicken is cooked, taste and sea­son.

Re­move from the heat and pour in the cream. Serve on a bed of fluffy white rice.

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