Paprika Chicken Drumsticks Food

PAPRIKA CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 200 degrees celsius approx 400 Fahrenheit
• Line a roasting pan with baking paper (you don't have to but it does make clean up easier)
• Place the drums in the roasting pan, keep them single layer with just a little space between each
• In a small bowl whisk together the marinade, oil, paprika, garlic, lemon rind and salt (you can use a whisk or fork, you just want it well combined
• Pour the marinade over the drums, I use a brush to spread it evenly
• Bake in the hot oven for 45 mins, if you like a crispier skin, at the 40 min mark baste the drums with the pan juices and pop your oven on grill for the final 5 mins of cooking
• Serve

PAPRIKA CHICKEN

Steps:

• Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
• Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
• Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.