Whatever you do, don’t remove the skin from the chicken. The vegetables and resulting sauce incorporate the brown bits from the pot and add a critical layer to the overall flavour. There are many kinds of paprika and here’s your chance to experiment. Sweet or hot varieties would both work, though using an entire tablespoon of smoked paprika may be overpowering.
Time: 60 minutes
Serves: 6
Ingredients:
1 teaspoon extra-virgin olive oil 4 chicken legs – split at the joint 1 ½ teaspoons kosher salt 1 ½ teaspoons fresh ground black pepper 1 red bell pepper – seeded and thinly sliced 1 large onion – halved and thinly sliced 1 bulb fennel – thinly sliced 1 tablespoon paprika 2 cloves garlic – very finely chopped or crushed ¼ cup fino sherry 2 tomatoes – chopped 1 teaspoon lemon juice 2 tablespoons light sour creamPreparation:
Place a dutch oven on medium-high heat and add the olive oil.
Season the chicken pieces with a teaspoon each of the salt and pepper. Brown both sides of the chicken in batches and set aside tented with foil to keep warm.
Add the bell pepper, onion, fennel and paprika to the dutch oven, stirring occasionally for five minutes. Stir in the garlic and continue to cook for one minute.
Reduce the heat to medium low, stir in the sherry, tomatoes and the remainder of the salt and pepper.
Return the chicken to the pot, cover and cook for thirty minutes, turning the chicken once. Remove the chicken and set aside to keep warm.
Turn the heat to high to reduce the sauce, stirring often for five minutes. Remove the pot from heat, then stir in the lemon juice and sour cream.
Plate the chicken pieces topped with the sauce.
May try this with smoked paprika too! My wife will love this dish.
Great idea!