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Categories:
vegetable oil chicken red onions garlic sweet paprika caraway seeds chicken red wine vinegar tomato sugar salt cherry tomatoes parsley sour cream flameproof casserole
Viewed: 31 - Published at: 3 years agoIngredients
- 2 tbsp vegetable oil
- 8 chicken thighs
- 2 small red onions, sliced
- 1 garlic clove, finely chopped
- 1 tbsp sweet paprika
- 1/4 tsp caraway seeds
- 1 cup hot chicken stock
- 1 tbsp red wine vinegar
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt and freshly ground black pepper
- 9 oz (250g) cherry tomatoes
- Chopped parsley, to garnish
- Sour cream, to serve
- Large flameproof casserole
Method
- Heat the oil in a large flameproof casserole over medium-high heat.
- Add the chicken thighs, skin side down.
- Cook about 3 minutes until the skin is golden.
- Turn and brown the other sides, about 2 minutes.
- Transfer to a plate.
- Add the onions to the fat in the pan and cook, stirring often, for about 5 minutes, or until the onions are softened.
- Add the garlic and cook about 1 minute, until fragrant.
- Add the paprika and caraway seeds and stir for 1 minute.
- Return the chicken to the pan.
- Mix together the stock, vinegar, tomato paste, sugar, and salt and pepper to taste.
- Pour over the chicken.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 35 minutes, or until the chicken is tender.
- Add the cherry tomatoes to the casserole and shake vigorously to mix them into the sauce.
- Cover and simmer for 5 minutes.
- Sprinkle with parsley and serve hot with sour cream on the side for each diner to help themselves.
