Paprika & Sour Cream Chicken
- Number of Servings: 6
Ingredients
1 Tbl olive oil8 large chicken thigh cutlets (with bone)1 onion, finely chopped2 garlic cloves, finely chopped1 Tbl paprika, plus extra to serve2 Tbl chopped oreganoFinely grated zest of 1/2 lemon140g sour cream
Heat the olive oil in a flameproof casserole dish over medium-high heat. Season the chicken thighs with salt and pepper. In two batches, brown chicken on al sides for 4 minutes. Set aside.
Discard all but 1 tablespon oil from the pan then added onion and garlic and cook gently, stirring, for 5 mintues or until soft and lightly browned. Stir i the paprika, oregano, stock and some salt and pepper, then return the chicken to the pan and spoon over some sauce. Cover, then reduce heat to medium and simmer gently for 15 minutes. Inrease heat to medium-high and continue simmer, uncovered, for a further 10-15 minutes until the chicken is cooked through and the sauce is thick and syrupy. Stir the lemon zest and sour cream into the sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Discard all but 1 tablespon oil from the pan then added onion and garlic and cook gently, stirring, for 5 mintues or until soft and lightly browned. Stir i the paprika, oregano, stock and some salt and pepper, then return the chicken to the pan and spoon over some sauce. Cover, then reduce heat to medium and simmer gently for 15 minutes. Inrease heat to medium-high and continue simmer, uncovered, for a further 10-15 minutes until the chicken is cooked through and the sauce is thick and syrupy. Stir the lemon zest and sour cream into the sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 9.3 g
- Cholesterol: 86.2 mg
- Sodium: 125.8 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.4 g
- Protein: 20.0 g
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