Kalla Style Paprika Chicken with gnocchi a la minute for 4 persons
4 chicken breasts
1 tablespoon "red-gold" cream
1 tablespoon gulyás- cream
2 tablespoon plus 1/4 cup vegetable oil
400 g chicken, bones and necks
150 g onion, finely chopped
1 teaspoon paprika, sweet-noble
salt, hot paprika to taste
1 small tomato peeled, and quartered
1 fresh bell pepper, seeded and quartered
1 cup sour cream
1 cup cream
3 tablespoon flour
1/2 cup sour cream
1 tablespoon sweet-noble paprika for decoration
In a cup mix "red-gold" cream, gulyás-cream and 2 tablespoons vegetable
oil. Smear breasts of chicken with the mixture, put into refrigerator
for 2 hours.
3 l pan fry onion over vegetable oil until golden-yellow. Remove
from fire, add paprika, mix, add 3 cups of water.
Put pan back to fire, with bones and necks of chicken, season with
salt and eventually with hot paprika. Add tomato, bell pepper and
bake - covered - for half an hour.
Remove bones and necks from pan. Using a whisker in a bowl mix sour
cream, cream and flour until smooth, add to paprika - sauce. Bring
to boil, allow to simmer for 2-3 minutes, drain, reserve hot.
Put chicken breasts into baking pan, bake in oven over 160 °C for
15 minutes. They should be just "well done", remaining juicy inside.
Remove chicken breasts from oven, sprinkle them with paprika and
cut them into 4-5 slices.
Into each hot plate pour some sauce, sprinkle with sour cream,
put some gnocchi over the sauce. Put one slice of chicken breast
on each plate on top of the gnocchi. Serve immediately and hot.