This is a lovely twist on the classic Hungarian recipe, chicken paprikash. A wonderfully rich, creamy dish packed with paprika that gives it a vibrant colour and smoky tone. I have added gnocchi to mine to make it a complete one pot meal. You might notice that it serves three, an awkward number i know. Basically, it’s a feast for two with leftovers. But frankly, I have never had any leftovers. They always seem to vanish. Enjoy.
- Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until golden. Chuck the chicken and garlic into the pan, mix well and cook stirring occasionally for 3-4 minutes to sear the chicken and get a little colour on it.
- Put all the paprika, tomato puree, a good pinch of salt and pepper and 200ml of just boiled water into the pan. Mix well. Cover, reduce the heat to low and cook for 3-5 minutes or until the chicken is cooked through and tender.
- Remove the lid and crank the heat up to medium. Once the sauce is bubbling, add the gnocchi and cook, shaking the pan occasionally, for 2-3 minutes until the sauce is super think and clinging to the gnocchi.
- Reduce the heat a little and add the sour cream. Mix well and cook for 1-2 minutes until bubbling. Check the seasoning adding salt and pepper to taste. Throw the tarragon into the pan, mix well and serve immediately.
2 tbsp olive oil
1 onion, finely chopped
300g chicken breasts, cut into bite sized pieces
2 cloves garlic, finely chopped
2 tsp smoked paprika
2 tsp paprika
2 tbsp tomato puree
500g fresh gnocchi
100g sour cream
A small handful of finely chopped tarragon leaves
Salt and pepper