This is a non-authentic version of Chicken Paprikash, a traditional Hungarian dish.
This version is one that my family makes regularly, although my dad makes it with yoghurt rather than creme fraiche.
Recently found out whilst reading a cooking book written by the lovely owners of Percy’s that creme fraiche doesn’t curdle so I decided to give that a go.
Approx 300 cals/person
30 mins cooking time + 2 hrs to overnight marinating
- 440g of chicken breast mini fillets
- 4 tablespoons paprika
- oil (sunflower, olive or vegetable)
- 2 onions
- pack of button mushrooms
- 400 ml chicken stock
- 300ml creme fraiche. I used the reduced fat version as because I’ve been a bit indulgent of late.
- 2 tablespoons tomato purée
(Make sure you’re not wearing your favourite white dress! This stuff stains.)
- Marinade chicken with half the paprika, juice of lemon, and a heaped tablespoon of the creme fraiche. Leave for min 2 hrs or even better overnight.
- Add a dash of oil to the pan, and fry the onions and mushrooms until soft and smaller. (is there an actual word to describe cooked mushrooms?)
- Add the marinated chicken to the middle of the pan. Don’t put the chicken marinating dish away quite yet 😉
- Prepare 400ml chicken stock and add the tomato puree. Mix well.
- Use the stock/purée mix to rinse out the chicken marinade dish. (this step is optional but… I didn’t want any flavour going to waste)
- Add the liquid to the pan, and let simmer for 15 mins. Add the rest of the creme fraiche after 12 mins.
- If you are having rice, think about putting it on about now…
- Serve with whatever the hell you fancy, I won’t judge. Mine was with broccoli and rice