Adam Liaw’s French chicken with paprika
Chicken cutlets are baked in a paprika and red capsicum sauce, then made thick and luxurious with the addition of sour cream.
Ingredients
6 chicken thigh cutlets
salt and black pepper, to season
25g butter
4 garlic cloves, roughly chopped
1 brown onion, diced into 1cm cubes
1 red capsicum, diced into 1cm cubes
2 tsp sweet paprika
1 tbsp plain flour
½ cup white wine
½ cup chicken stock
250ml sour cream
1 tbsp parsley, finely shredded, to serve
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Season the chicken well with salt and pepper. Heat a heavy oven-proof pan over medium heat. Add the butter and fry the chicken, skin side down first, until nicely browned. Remove from the pan.
Step 2
Add the garlic, onion and capsicum and fry for 2 minutes, then stir the paprika and flour through the vegetables. Add the white wine and stir, then add the chicken stock and stir the sour cream through. Place the chicken on top, skin up.
Step 3
Transfer to the oven and bake uncovered for 15 minutes, until the chicken is cooked through and the sauce has thickened and reduced. Serve scattered with parsley.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upMore:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
