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Chicken Paprika Casserole

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely warming casserole for a chilly night. Fast and easy to prepare and fairly versatile. What more do you want? :) Enough for 4.

A lovely warming casserole for a chilly night. Fast and easy to prepare and fairly versatile. What more do you want? :) Enough for 4.

Ingredients

Serves: 4

Metric Cups
  • 8 chicken thighs (about 800g)
  • 300 grams pearl barley
  • 1 large onion
  • 6 rashers bacon (smoked)
  • 750 millilitres chicken stock
  • 2 teaspoons paprika
  • 4 tablespoons creme fraiche
  • 8 chicken thighs (about 800g)
  • 10⅗ ounces pearl barley
  • 1 large onion
  • 6 rashers bacon (smoked)
  • 26 fluid ounce chicken broth
  • 2 teaspoons paprika
  • 4 tablespoons creme fraiche

Method

Chicken Paprika Casserole is a community recipe submitted by blondie1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Set oven to gas mark 6 or equivalent.
  • Chop up onion and bacon and place at the bottom of a large casserole dish
  • Scatter pearl barley on top.
  • Take chicken pieces and dust with paprika until lightly covered.
  • Place chicken on top and pour stock over (about 600mls) until pearl barley is just covered.
  • Grind pepper on to chicken
  • Place in oven with lid on for 1 hour.
  • After 1 hour, take lid off and cook for a further 30 minutes so chicken browns. (add more stock if it looks a bit dry)
  • Take casserole out, remove chicken to warm plates, and add creme fraiche to pearl barley/sauce mixture. Stir through, then spoon out onto plates. NB: This tastes great with vegetables (steamed cauliflower/cabbage/broccoli, etc). If you take out the pearl barley, reduce stock to about 200ml, it can also be served with rice of a jacket potato! Enjoy. Approx 550 calories per serving according to an online calculator.
  • Set oven to gas mark 6 or equivalent.
  • Chop up onion and bacon and place at the bottom of a large casserole dish
  • Scatter pearl barley on top.
  • Take chicken pieces and dust with paprika until lightly covered.
  • Place chicken on top and pour stock over (about 600mls) until pearl barley is just covered.
  • Grind pepper on to chicken
  • Place in oven with lid on for 1 hour.
  • After 1 hour, take lid off and cook for a further 30 minutes so chicken browns. (add more stock if it looks a bit dry)
  • Take casserole out, remove chicken to warm plates, and add creme fraiche to pearl barley/sauce mixture. Stir through, then spoon out onto plates. NB: This tastes great with vegetables (steamed cauliflower/cabbage/broccoli, etc). If you take out the pearl barley, reduce stock to about 200ml, it can also be served with rice of a jacket potato! Enjoy. Approx 550 calories per serving according to an online calculator.
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