Recipe courtesy of Easy Living
This delicious, easy and subtly spiced chicken stew is perfect to make ahead of time. In fact, the flavour improves if chilled for a day before reheating and serving. If making ahead of time, refrigerate overnight, allowing any fat to settle on the top. The fat is then easily removed and discarded with a spoon.
Serves: 4 Prep time: 10 mins Cook time: 1 ½ hours Cals per serving: 522 Fat: 33g
Ingredients: 2 tblsp olive oil; 2 onions, finely chopped; 4 cloves garlic, peeled and left whole; 2 tblsp Hungarian paprika; 8 large chicken thighs; 4 chicken legs; 3 fresh bay leaves; 400ml (13 fl oz) chicken stock; 1 x 400g (13oz) tin chopped tomatoes; sour cream to serve
Step One: Heat the oven to 180oC (gas mark 4). Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan. Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).
Step Two: Add the paprika, chicken pieces, bay leaves, stock and tomatoes. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
Step Three: Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured. Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.
Tip: Using either legs or thighs for this dish (rather than breasts) gives a better texture and flavour for slow cooking.
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