Chicken in Cream and Paprika Sauce

Ingredients

• Chicken in Cream and Paprika Sauce
• 4 chicken thighs
• 750 ml chicken stock
• 250 ml 12% cream (or more)
• milk as needed
• 1 onion
• 20 g sweet paprika
• 5 to 8 tablespoons oil
• salt to taste
• plain flour and water as needed

• Chicken in Cream and Paprika Sauce
• 4 chicken thighs
• 3 cups chicken stock
• 1 cup 12% cream (or more)
• milk as needed
• 1 onion
• 3 tablespoons sweet paprika
• 5 to 8 tablespoons oil
• salt to taste
• plain flour and water as needed

Method

1. Sear the salted thighs in a saucepan in hot oil, set aside, stir, add the paprika, stir again and immediately pour in the stock.
2. Certainly not all of it, because we will braise the thighs, which we put into the saucepan, under a lid until tender.
3. Remove the tender thighs onto a plate, blend the onion and add the cream. Assess how much sauce will be needed and add stock, milk or more cream accordingly.
4. Mix the flour into water, pour it into the sauce and cook through. The thickness of the sauce is up to you. Some people use a light roux, but this suits us and, once the flour is cooked through, it cannot be tasted.
5. Finally, season with salt and you can also add a few drops of lemon juice.
6. Return the thighs to the sauce and serve.

1. Sear the salted thighs in a saucepan in hot oil, set aside, stir, add the paprika, stir again and immediately pour in the stock.
2. Certainly not all of it, because we will braise the thighs, which we put into the saucepan, under a lid until tender.
3. Remove the tender thighs onto a plate, blend the onion and add the cream. Assess how much sauce will be needed and add stock, milk or more cream accordingly.
4. Mix the flour into water, pour it into the sauce and cook through. The thickness of the sauce is up to you. Some people use a light roux, but this suits us and, once the flour is cooked through, it cannot be tasted.
5. Finally, season with salt and you can also add a few drops of lemon juice.
6. Return the thighs to the sauce and serve.