Here’s one instance: I had an open bottle of Chardonnay, a chicken and a task to cook dinner. So whilst sweating down my onions, carrots, garlic and celery again I found myself reaching for the tin of paprika and sprinkling it as if it was my magic dust into the cast iron pot. It is great. Paprika rocks my world – maybe it is a cooking magic dust.
Paprika Chicken Stew
4 tablespoons olive oil
1 whole chicken, cut into 8 pieces
2 medium carrots, sliced
2 onions, peeled and chopped
3 celery stalks, chopped
4 garlic cloves, peeled and smashed
1 rounded teaspoon paprika
750 ml bottle of Chardonnay
3-4 rosemary sprigs
2 bay leaves
Salt and pepper to taste
- Heat 2 tablespoons of olive oil in a heavy based pan and brown the chicken pieces until the skin is golden brown. Remove and set aside. Discard excess oil.
- Heat remaining olive oil in a heavy based pan or a dutch oven and add carrots, onions, celery, garlic and paprika then slowly sweat vegetables until soft, about 4-5 minutes.
- Add the whole bottle of wine, deglazing and scrapping the brown bits from the bottom of the pan.
- Return the chicken to the pan. Add rosemary and bay leaves. Bring to a boil and then simmer for 20-25 minutes. Season with salt and pepper to taste.
* Optional, you can further thicken or enrich the stew with cream and serve over rice, potatoes or noodles.