Chicken Paprikash

Made this recipe last night. Yum.

Firstly, you need decent paprika. I bought half a kilo from House of Goodies. Red = good. Brown = crap.

Mix some* flour and some* paprika. Coat the chicken (in this case, four drumsticks, four thighs) in this mix and fry in oil, in batches. Remove, fry some* onion, cayenne pepper, a bit more* paprika, salt. Add chicken back in, add (homemade, I think this was the seekrit ingredient) stock, cook.

Add creme fraiche at the end, with the leftover flour. This didn’t thicken the sauce as much as I would have liked.

Serve with mash, although it also goes damn well with sourdough bread.

* The recipe gives quantities. I see that more as a guideline.