Home Forums Recipe Swap Paprika chicken suprème (serves 6)

This topic contains 6 replies, has 5 voices, and was last updated by  Breadhead 2 years, 8 months ago.

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  • #26250

    Anonymous
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    This a is a favourite Mary Berry recipe, great for preparing in advance when catering for guests.

    50g/20z butter – 1 mild onion, thinly sliced – 6 chicken breasts (without skin or bone) – salt & freshly ground black pepper – 2 tablespoons plus 1 teaspoon mild paprika – 1 x 200g carton crème fraiche

    Use a shallow ovenproof dish able to hold chicken in one layer – Heat oven to 200 degrees C/400 degrees F/ Gas 6 (fan oven 190 degrees)
    Heat half the butter in a large frying pan, when foam starts to subside stir in the onion, cover and cook on low abut 10 mins (Until softened, not coloured) Spread onion in base of dish
    melt remaining butter in the pan. Season chicken breasts with salt & pepper and add to pan, turning each one to coat in butter. Brown for 5 minutes, turn and brown other side for 5 minutes.
    Sprinkle chicken with paprika. Remove with slotted spoon, arrange on top of onion.
    Return pan to heat, pour in crème fraiche to de-glaze pan. Heat until just bubbling, while stirring and scraping base and sides. Check and season with salt & pepper. Pour sauce over chicken, cover dish with foil. Cook in oven for 15-20 minutes (15 mins for fan oven)
    Sprinkle with chopped parsley to serve.
    Prepare ahead : – when sauce has been poured over & covered with foil, cool quickly, keep in fridge for up to 24 hrs.

    Yummm :good:

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    #26253

    Stinky
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    20th March 2016

    I’m allover that one! Chicken tomorrow!

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    #26290

    Anonymous
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    Think you’ll like it Stinky, I like it served with boiled rice to soak up all the lovely juices! Enjoy! :yes:

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    #34394

    Hugh Jarse
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    19th March 2016

    This is really quick to prepare and tastes delish!

    STICKY ORANGE CHICKEN

    MARINADE

    Half cup of Fresh Orange Juice (or bottle/carton)
    ORANGE CHICKEN SAUCE
    Third cup Orange Marmalade
    Third cup Sweet Chilli Sauce
    2 Tbsp Soy Sauce

    CRISPY CHICKEN
    1 or 2 Chicken Breasts (dependant on size) cut into chunks
    Half cup Cornstarch
    Salt & Freshly Ground Black Pepper
    2/3 Tbsps Rapeseed Oil (Colza)

    Marinade the chicken pieces for 1/2 hours

    Put the marmalade, chilli sauce and soy sauce into a pan and bring to the boil. Turn the heat on low and slow simmer for 15/20 minutes, stirring a few times.

    Put the cornstarch and seasoning into a plastic bag add the drained chicken and coat thoroughly.

    Add the oil to a frying pan on medium/high heat. Once it sizzles, add half the the chicken to the pan. Fry for 3/5 minutes each side until browned and cooked on the inside. Keep warm and cook fry the remaining pieces.

    I serve the sauce on either rice or noodles placing the chicken on top, this keeps the chicken nice and crispy. Or add chicken to the sauce to glaze.

    VARIATIONS
    Barbecue sauce instead of chilli.
    Pork or Crevettes in place of chicken.
    Fried diced peppers can be added to the finished dish.
    Vegetarian option replace meat/fish with stir fried veg of choice.

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    #34397

    Hugh Jarse
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    Sorry Fruits I posted on your thread!  :cry:

     

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    #34399

    Gleaner
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    18th March 2016

    Going to have to try both of those recipes guys, they sound gorgeous. As for me adding one…hmmm, well, a few days, seeing as I found several huge courgettes hidden away in the garden plot and had two uncooked sausages spare in the fridge, I made some courgette farcie together with all the ingredients I had going at home. Someone was well pleased with my efforts. So easy to make, even I could do it :)

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    #34460

    Breadhead
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    21st March 2016

    That’s done it, I’m hungry now :scratch:

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