Chicken Paprika from The Times Cookery Book by Katie Stewart
Joint the chicken into eight pieces. Trim neatly and season with salt and pepper. Peel and finely chop the onion. Melt the butter in a large frying pan and add the onion. Fry gently for about 5 min...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
Ingredients
- juice of ½ lemon
- 1 level teaspoon paprika
- 1 oz (25 g) butter
- 1 onion
- freshly milled pepper
- 1 rounded tablespoon flour
- ¼ pint (1½ dl) single cream
- 1 tablespoon tomato purée
- ¾ pint (4½ dl) chicken stock
- salt
- 1 (3 lb) (1½ kg) chicken
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