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Chicken with paprika

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (serves 4):


Make the stock with 1/4l water and put to one side.
Brown the bacon in a saucepan, add sliced onion and cook until translucent.
Remove from heat and add paprika then stir. Put back on low heat.
Brown the chicken over a medium heat.
Add stock to chicken, then add pepper and cover.
Leave to simmer at a low heat for an hour, stirring occasionally.
Add the chopped liver after 45 minutes.
Add the cream after 55 minutes.
Bring to the boil and serve immediately.
Advice: Try a red Tokay with this tasty Hungarian dish to really bring out the spices.

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