Paprika Chicken w/ Silverbeet & Wine

A dish like this is my ultimate happy place comfort food meal. Beautifully caramelised chicken with loads of rich gravy just ready to be mopped up with some potatoes or flat bread.

The three types of paprika that are widely available – hot, sweet and smoked, are all used in this recipe, each giving it’s own uniquness to the dish. If you like things hot then add some more hot paprika. If you don’t want any heat then remove all the hot paprika and make up the amount with the sweet paprika.

The perfect weekday meal.

INGREDIENTS

1 chicken broken down into 8 pieces

1 onion, diced

4 garlic cloves, minced

3 cups chicken stock

2 cup white wine

5 silverbeet leaves, washed and roughly chopped

5 sprigs of fresh oregano

1 tbs sweet paprika

1 tsp smoked paprika

2 tsp hot paprika

1/4 cup sour cream

1 tsp salt

1 tsp black pepper

1 cup of season flour

2 tbs butter

1/4 cup oil

Method

Dredge the chicken pieces in the seasoned flour.

Heat some oil in a pan and cook the onion on gentle heat for 10 minutes. Remove from the pan and set aside.

Turn up the heat and add some oil and some butter in the pan and brown the chicken pieces in batches. Place on the onions as each piece gets brown.

Once all the chicken has been browned add the last of the butter and the paprika to the pan and stir for 1 minute. Add the white wine  and stir to get all the browned pieces off from the bottom. Leave to simmer away till it’s mostly evaporated leaving a beautiful, rich brown layer on the bottom of the pan.

Add the chicken stock and stir to combine.

Add the garlic and oregano, stir to combine.

Add the onions and chicken and stir carefully till well combined. Leave to simmer away, uncovered, till chicken is cooked through and the sauce has thickened, so about 40 minutes. If you are wanting to eat asap then simmer till chicken has cooked completely, which will be about 20 minutes then add a slurry (3 tbs of cornflour and 3 tbs of water mixed together) and cook for a further 3 minutes, stirring.

Add the chopped silverbeet and sour cream, stir to combine. Cook a further 2 minutes.

Add salt and pepper to taste.

Serve with potatoes and steamed vegetables.

Paprika Chicken Silverbeet Wine

Paprika Chicken w/ Silverbeet & Wine
Author: 
Recipe type: Dinner
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Paprika Chicken w/ Silverbeet & Wine - Beautifully caramelised chicken with loads of rich gravy just ready to be mopped up with some potatoes or flat bread.
Ingredients
  • 1 chicken broken down into 8 pieces
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 cups chicken stock
  • 2 cup white wine
  • 5 silverbeet leaves, washed and roughly chopped
  • 5 sprigs of fresh oregano
  • 1 tbs sweet paprika
  • 1 tsp smoked paprika
  • 2 tsp hot paprika
  • ¼ cup sour cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup of season flour
  • 2 tbs butter
  • ¼ cup oil
Instructions
  1. Dredge the chicken pieces in the seasoned flour.
  2. Heat some oil in a pan and cook the onion on gentle heat for 10 minutes. Remove from the pan and set aside.
  3. Turn up the heat and add some oil and some butter in the pan and brown the chicken pieces in batches. Place on the onions as each piece gets brown.
  4. Once all the chicken has been browned add the last of the butter and the paprika to the pan and stir for 1 minute. Add the white wine and stir to get all the browned pieces off from the bottom. Leave to simmer away till it’s mostly evaporated leaving a beautiful, rich brown layer on the bottom of the pan.
  5. Add the chicken stock and stir to combine.
  6. Add the garlic and oregano, stir to combine.
  7. Add the onions and chicken and stir carefully till well combined. Leave to simmer away, uncovered, till chicken is cooked through and the sauce has thickened, so about 40 minutes. If you are wanting to eat ASAP then simmer till chicken has cooked completely, which will be about 20 minutes then add a slurry (3 tbs of cornflour and 3 tbs of water mixed together) and cook for a further 3 minutes, stirring.
  8. Add the chopped silverbeet and sour cream, stir to combine. Cook a further 2 minutes.
  9. Add salt and pepper to taste.
  10. Serve with potatoes and steamed vegetables.

 

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