Chicken Paprika Casserole

A community recipe by blondie1

Not tested or verified by Nigella.com

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.

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 ounces 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.