Ingredients.
2 medium onions
4 cloves garlic
1+1/2 red capsicum
250gm sliced mushrooms
750gm boneless chicken thighs
200ml chicken stock
500gm tomato passata
2tbs Hungarian sweet paprika
1/2tsp smoked paprika
olive oil for frying
200ml tub sour cream
Chop onions and finely chop garlic then sauté in olive oil until soft
Dice capsicum, add to pan and sauté for a couple of minutes.
Add paprika and stir around until it coats the veg and cooks for about 30 seconds then add the passata. You don't want the paprika it to burn as it becomes bitter. Add the stock stir then put the contents of the pan into an ovenproof dish
Add some more oil to the frypan then brown the cleaned and trimmed chicken thighs until golden then remove to the ovenproof dish.
( I normally cut the thighs into quarters )
Repeat with the mushrooms then put the dish into pre heated oven 180 fan forced. Season with salt and freshly ground black pepper
Cook for 30 minutes then lower temp to 150 and cook for another 45 minutes to an hour for the flavours to develop.
When ready stir in a tub of sour cream and serve with spatzle, rice, mash, or any pasta. I love it with risoni.
Tip. Don't add all the stock or passata at once. I add a bit less than the recipe and then add more once it is all in the casserole dish before going into the oven. Depends how much sauce you like. We like a lot so add more or less to personal taste
