Tender pieces of chicken simmered with paprika in a poivronade of peeled, slow-confit red peppers and caramelised onions. A generous, mild and fragrant dish, served with fusilli pasta and a touch of fresh parsley.
A sunny, colourful dish by Chef Cédric.
The chicken is first seared, then gently simmered with paprika, which gives it a rich red colour and mild, slightly smoky notes. It cooks in a homemade poivronade: red peppers with their skins removed, slowly confit until meltingly soft, combined with caramelised onions for roundness and sweetness.
It is served with fusilli pasta, whose spirals hold the sauce perfectly, and a touch of fresh parsley.
Did you know? Paprika is made from dried, ground sweet peppers. It became the signature spice of Hungarian cooking, where paprika chicken ("paprikás csirke") is a much-loved family classic.
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