Paprika Poultry Recipe
This is an old family favourite handed down from Grandma. It was originally a chicken dish (well, it still is) that can be applied to game birds as well.
1 kg chicken thigh fillets (or sectioned game bird of your choice)
½ teaspoon white pepper
Oil for frying
1 packet cream of chicken soup + 1200ml water
2 tablespoons dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
3 teaspoon paprika
3 cloves of crushed garlic
Sliced champignon mushrooms
Season poultry with pepper and flour then brown in a little oil.
Drain and place into large casserole dish. Add champignons.
Make up seasoned flour to 3 tablespoons and add to all other ingredients in a jug. Mix well together.
Drain any oil from pan, and then add sauce mixture. Stir until it boils and thickens. Add more water if too thick.
Pour sauce over chicken and stir to combine.
Bake in moderate oven for 1 – 1½ hours.
Serve hot with rice and vegetables.