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Paprika Chicken with Mushrooms

Serving size: Serves 4
Cuisine type: Russian
Cooking time: Less than 60 minutes
Course: Main

INGREDIENTS

1 tablespoon olive oil
1kg chicken thigh pieces, trimmed of excess fat
1 bunch spring onions, trimmed and halved
250g button mushrooms, halved or quartered if large
1 tablespoon Hungarian paprika
1 ½ cups (375ml) chicken stock
2 tablespoons lemon juice
¼ cup (60ml) cream
Salt and pepper, to taste
2 tablespoons chopped parsley
METHOD

Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large high sided frying pan. Add chicken, skin side down and sear until browned. Turn and seal other side. Remove and set aside.

Add onions and mushrooms to the same pan, adding a little extra oil if necessary. Cook until browned. Add the paprika and cook for 1 minute.

Add the chicken stock; bring to a boil. Add chicken to the pan. Cover, cook in preheated oven 30 minutes or until chicken is cooked through.

Remove from oven and return to the stove top. Add lemon juice and cream; simmer 5 minutes before seasoning and stirring through the parsley.

Serve with steamed green vegetables and risoni.

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Tip: Try "lamb & potato" or "Low GI"
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