This time, a different recipe from last time. The same excellent results, though.

It was the two of us, so, four thighs. Black pot, as always.

Salt and pepper and some chicken rub, let that soak a while, then browned it in some melted butter.

I ended up pouring a lot of fat off, so I’d say the butter wasn’t needed. Next time I might make a roux, call it gumbo paprikash.

Remove the chicken, saut√© an onion (two if you’re using more chicken), when it’s nice and translucent, add two tablespoons decent paprika and a good teaspoon cayenne pepper, more if you’re brave. Deglaze with a bit of white wine, add stock (I used about 250ml homemade chicken stock), put the chicken back in, cook with the lid mostly on for half an hour.

I had some mushrooms kicking around so those went in about halfway through.

When the chicken looks done, remove, turn off the gas (you cook with gas, right?), add 1/2 a cup creme fraiche.  This makes a sauce that goes really well with mash (oh yes, you were supposed to cook potatoes and veggies on the side. Stick it in the steamer and on the plate when you put in the mushrooms).

 



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