Tasty Chicken Casserole Smothered in Smoked Paprika Sauce

Tasty Chicken casserole is a classic family meal steaming with flavour. Those who pass the kitchen while this dish is in the oven will definitely experience tummy rumblings. This dish is so delicious and brings back pleasant childhood memories of Sunday family lunches around the dining table.

This chicken dish has been smothered in a smoky and mildly sweet paprika sauce. It adds so much flavour to the soft, succulent chicken casserole. But you do not have to make this dish with a paprika sauce every time. If you like experimenting with flavours, this dish is the right one to try a few new flavour combinations. So, every time you prepare a tasty chicken casserole, your family is in for a unique taste journey.

Preparation time for this delicious meal is only 30 minutes. Then, it is popped into the oven and slowly cooks for an hour to a wholesome meal the family will love. This dish pairs very well with fragrant rice and vegetables of your choice. If there are any leftovers, you can refrigerate it overnight for someone to enjoy the following day.

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Tasty Chicken Casserole Smothered in Smoked Paprika Sauce

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

• 6 spring onions, chopped

• 5 5 celery stalks, chopped

• 2 teaspoons salt

• 2 teaspoons pepper

• ½ teaspoon dried chilli flakes

• 1 teaspoon crushed garlic

• 10 chicken thighs or chicken pieces, skin removed (optional)

• 1 cup flour

• 4 tablespoons smoked paprika 

• salt and pepper to taste

• 1 cup white wine 

• 3 cups chicken stock

• 10 baby potatoes, washed and halved

• 3 tablespoons sour cream

• 1 teaspoon wholegrain mustard

Method

• Preheat the oven to 180°C / 356°F.
• In a large frying pan, sauté the spring onions, celery, salt, pepper, chilli flakes and garlic until soft, set aside.
• Mix the flour with paprika and coat the chicken pieces with the flour mixture.
• In the same frying pan, add oil and butter and fry the chicken in batches on medium heat until golden brown. Set aside.
• Add the spring onion mixture back with the chicken and 1 cup of white wine.
• Steam alcohol off, add the sour cream, mustard, and the baby potatoes.
• Add the 3 cups of chicken stock or enough to almost cover the chicken and potatoes.
• Transfer the chicken with the sauce to a greased oven casserole dish.
• Place in the preheated oven and bake for 1 hour or until potatoes and chicken is cooked.

Notes

• Serve with vegetables and rice.

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For more comforting meals taking you on a journey to yesterday, have a look at our recipe page. We have so many great options for you to try out.