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.
Recipe
Serves 4
Approx 300 cals/person
30 mins cooking time + 2 hrs to overnight marinating
Ingredients
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
Method
(Make sure you’re not wearing your favourite white dress! This stuff stains.)
Chicken marinating in paprika.
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
