A bright and warming family favourite. This Hungarian dish is the perfect comfort food with a gentle paprika kick.
Pat the chicken thighs dry and season with Schwartz Sea Salt and Black Pepper. Heat 1 tbsp of oil in a large cast iron casserole pan. Fry the chicken for 2-3 minutes on each side, or until browned. Set aside.
In the same pan, heat 1 tbsp of oil. Add the onion and garlic and sauté for 5 minutes, until soft. Add the Paprika, Smoked Paprika and Cayenne Pepper and sauté for a further 3 minutes.
Stir in the passata and white wine and increase the heat. Cook for 2-3 minutes to reduce the liquid a little. Transfer the chicken thighs back to the pan and simmer for 30-40 minutes, or until cooked.
Stir through the sour cream before serving.
Serve with steamed baby potatoes and seasonal vegetables.
|Per serving*||%RI** per serving*|
|Energy||1835 kJ/439 kcal|
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