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Kylling i paprikasauce med sprøde kartofler – Nem og cremet panderet
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Chicken in paprika sauce with crispy potatoes

Recipe for a wonderfully creamy one-pan dish of chicken in paprika sauce with crispy potatoes.
Course Main course
Cuisine Danish
Nøgleord One-pan dish
Total Time 1 hour 10 minutes
Servings 4 people
Calories 694kcal

Ingredients

  • 700 g small potatoes, halved
  • 1 tsp thyme
  • 150 g bacon, diced
  • 600 g chicken breast, halved if you like
  • 50 g butter
  • 300 g mushrooms, sliced or quartered
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 tbsp paprika
  • 4 tbsp tomato purée
  • 2 tbsp plain flour
  • 350 ml water
  • 1 chicken stock cube
  • 200 ml cream whipping cream, or a lighter cooking cream
  • 2 peppers, cut into small dice
  • Salt and freshly ground pepper
  • Oil

Instructions

  • Toss the potatoes with a little oil, thyme, salt and freshly ground pepper, and roast them in a preheated conventional oven (top and bottom heat) at 210°C for about 50 minutes, or until golden and crisp.
  • Heat a frying pan and fry the bacon in a little oil until golden. Set it aside on a plate.
  • In the same pan, fry the chicken until golden and cooked through. Add more oil if needed, and season with paprika, salt and freshly ground pepper.
    Set the chicken aside and cover it with foil - or keep it warm in another pan.
  • Melt the butter in the same pan and fry the mushrooms over a fairly high heat until they have released their liquid - season with salt and freshly ground pepper. Set a few aside for the top, if you like.
  • Add the onion and garlic and fry until the onion is translucent, then stir in the paprika and tomato purée.
  • Sprinkle over the flour and stir it in, then stir in the water, stock cube and cream. Return the diced peppers, bacon and chicken to the sauce, and let the sauce simmer while the potatoes finish roasting in the oven.
  • Season the sauce to taste with salt and freshly ground pepper.
  • Fold half the roasted potatoes into the sauce and scatter the rest over the top. Sprinkle with freshly ground pepper and chopped parsley.

Nutrition

Calories: 694kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 198mg | Sodium: 1309mg | Potassium: 1849mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2657IU | Vitamin C: 43mg | Calcium: 102mg | Iron: 4mg