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30 ml/2 tbsp oil
4 chicken portions
2 onions, sliced
50 g/2 oz mushrooms, sliced
4 tomatoes, skinned and sliced
1 garlic clove, crushed
15 ml/1 tbsp paprika
450 ml/0.75 pt/2 cups Chicken Stock
Salt and freshly ground black pepper
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
30 ml/2 tbsp chopped parsley
Mashed potatoes and a green vegetable, to serve
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Method :
Heat the oil and fry (saute) the chicken portions until lightly browned on
all sides, then remove them from the pan. Add the onions and fry until
browned, then add the mushrooms and tomatoes and cook for 2 minutes. Stir
in the garlic and paprika, return the chicken portions, pour over the
stock and season to taste. Bring to the boil, cover and simmer for 45
minutes until the chicken is cooked through. Transfer the chicken to a
warm serving dish and keep warm. Mix the cornflour with the water, stir
into the sauce, bring to the boil and boil, stirring, until the sauce
thickens. Pour the sauce over the chicken, sprinkle with the parsley and
serve with mashed potatoes and a green vegetable. |