Chicken Paprikash

Instructions

1. Pat the chicken thighs dry and season with Schwartz Sea Salt and Black Pepper. Heat 1 tbsp of oil in a large cast iron casserole panover medium-high heat. Fry the chicken for 2-3 minutes on each side, or until browned. Set aside.
2. In the same pan, heat 1 tbsp of oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until soft. Add the Paprika, Smoked Paprika and Cayenne Pepper and sauté for a further 3 minutes.
3. Stir in the passata and white wine and increase the heat to medium-high. Cook for 2-3 minutes to reduce the liquid a little. Transfer the chicken thighs back to the pan and simmer for 30-40 minutes over medium heat, or until cooked.
4. Stir through the sour cream before serving.
5. Serve with rice or steamed baby potatoes and seasonal vegetables.