Paprika chicken
Ingredients
1 Large fresh chicken
1 Red Onion
4 Shallots
0.5 pints double cream
0.5 pints single cream
Tomato Puree
4 tins of chopped tomatoes
Lots of Paprika
1 whole garlic
Mixed Herbs
Salt
Pepper
Olive oil
Directions
Roast the chicken as normal in a roasting tray. While the
chicken is roasting make the sauce as follows: Finely chop the
onion and shallots. In a very large saucepan heat up a couple of
tablespoons of olive oil and then add the onion and shallots and
fry until glazed. Add 3 cloves of garlic, crushed, and salt and
pepper. Then add 2 tins of chopped tomatoes and a generous
helping of paprika. Keep on a low heat and at no point let the
sauce boil. Gradually add the rest of the chopped tomatoes
whilst adding mixed herbs to taste. Then slowly add the double
and single cream taking extra care not to boil (the cream will
curdle if the sauce boils). Add the rest of the garlic and a
load more paprika and then balance the sauce with cream and
tomato puree until you reach a dark sunset type color. Most
importantly don't hold back on the Paprika and Garlic. Also bung
in a very small quantity of red wine if you like.
Once the chicken is roasted pour a good measure of the chicken
fat that has dripped from the chicken into the sauce. Strip the
chicken meat from the bones and add to the sauce 'chuck in a few
legs whole if you want' it doesn't really matter. The chicken
and sauce should now be pretty plentiful.
Serve with basmati rice cooked in the normal manner and garnish
with fresh parsley.