Paprika chicken, with olives and capers
This mediterranean paprika chicken with olives and capers is originally from Hungary.
- Preheat oven to 180c
- Pat the chicken thighs dry with paper towel and season all over with salt. Place the chicken thighs in a large Dutch oven or cast iron pan. Arrange them skin side down in the pan. Place the pan over medium low heat, the aim here is low and slow. We want to render fat from the skin and create a golden brown crispy thigh. Leave the thighs untouched in the pan for around 15-20 minutes. Control the heat to maintain a low rendering heat.
- By now, the chicken should be sufficiently rendered and coloured, to check: carefully lift a thigh from the pan, it should release from the pan easily, if not then give it a further few minutes. Remove the chicken onto a plate.
- There should be a significant amount of fat in the pan, tip most of it out into a jar for later use (great for roasting potatoes). Add 4 anchovy filets to the pan along with the sliced garlic and bay and slowly fry for around 2 minutes or until the anchovy has melted. Add tomato puree and paprika, cook for a further 2 minutes or until the tomato has deepened in colour. Add the water and vinegar and cook for 1 minute until everything is combined then add the caper and olives, stir them through the sauce.
- Return the chicken back to the pan, nestled into the sauce, skin side up. Place the whole pan into the oven and cook for 30 minutes. Serve with a simple salad or over Italian style rice. Garnish with the chopped chives.