- Pack of chicken drumsticks and/ or thighs (about 8 bits)
- 2 medium onions
- 150 ml chicken stock
- 1x can chopped tomatoes
- 1 heaped tablespoon plain flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (or more, if preferred)
- 1 green pepper
- 150 ml soured cream
- Noodles and/ or rice, to serve
The best autumnal comfort food is the simplest.
This is a classic in our house, because although it takes a wee bit of time to prepare, it’s not time spent on prep or assembly, just cooking time. It’s a simple set of ingredients that rustle up into something really nourishing. It serves 4 happily, and frankly if there’s any sauce and noodles left over they’ll make a brilliant supper or lighter lunch the next day on their own.
- Brown off the chicken in a pan in oil. Chop the onions.
- Remove chicken with a slotted spoon and set aside, then add the onions to the pan, reduce the heat and cook until soft. Pre-heat oven to 180 deg. C.
- Chuck the chicken and the onion into a casserole. Add the flour, paprika and cayenne and stir in thoroughly.
- Once the oil is all absorbed, add the stock and the chopped tomatoes. Season thoroughly. Pop into the oven for 30 minutes.
- Chop the green pepper, and add it to the casserole, then return to the oven for 30 minutes.
- Time the cooking of the rice and/ or noodles to coincide with the end of the casserole’s cooking time.
- Spoon the soured cream on to the chicken, swirl and serve. It’s best to pop a little bowl on the table so you can get the bones out the way as you go along.