What she’d tell you
Temper the soured cream before it goes in: a ladle of the hot sauce stirred into it first. Straight from the tub into a hot pan and it splits, every single time.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Season the chicken and brown it skin-side down in the oil for 6 minutes. Turn, give it 3 more, and set it aside.
Cook the sliced onions in the fat over low heat for 12 minutes until completely soft.
Take the pan off the heat and stir in the paprika.
Back on the heat: add the sliced pepper, tomatoes, broth and the chicken. Simmer, lid ajar, 25 minutes.
Stir the flour into the soured cream, then stir two ladles of the hot sauce into it, one at a time.
Pour it back in off the heat, swirl it through, and do not let it boil again. Serve with noodles or dumplings.
If you haven’t got it
Sour Cream
crème fraîche, which is far less likely to split
Chicken Thighs
a whole chicken jointed, which is cheaper and better
Keeping it
Three days in the fridge.
Low heat, never boiling once the cream is in.
