serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
One Pot Chicken
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 tbsp schmalz (chicken fat) or 2 tbsp vegetable oil
- 1 onion, diced
- 1 red capsicum, seeds removed, cut into small pieces
- 4 garlic cloves, thinly sliced
- 3 tbsp tomato paste
- 1 kg mixed chicken thigh fillets and drumsticks
- 1 tbsp plain flour
- 1 tbsp Hungarian smoked paprika
- 1 tbsp Hungarian sweet paprika
- 2 cups (500 ml) chicken stock
- 500 g spaetzle egg noodles
- 2 tbsp flat-leaf parsley, torn
Instructions
- Heat the schmaltz (or oil) in a large, heavy-based saucepan. Add the onion and capsicum and cook, stirring, for 5 minutes, or until softened. Add the garlic and cook for a further 2 minutes, or until fragrant. Add the tomato paste and stir until combined.
- In a large bowl, sprinkle the chicken pieces with the flour and toss well to combine. Add the chicken to the pan with the paprikas and chicken stock, stirring well to combine. Bring the pot to a gentle boil, then reduce the heat to low and simmer for 45 minutes.
- Meanwhile, cook the spaetzle egg noodles according to the package instructions.
- Serve the chicken paprikash with the spaetzle. Garnish with torn parsley.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Pot Chicken
