Baked Chicken with Dill and Paprika
There are quite a few chicken and paprika recipes - probably evolving from Hungarian recipes using sour cream and paprika. But here is what I did, using creme fraiche instead of sour cream and lots of dill. I used unsmoked paprika because I didn't want anything to eclipse the grassy fresh taste of the dill. I served it with new potatoes and spinach. (serves 2).
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Ingredients
2 chicken legs, skin on (you could use thighs)
200g Creme fraiche
2 tbs double cream
1/2 lemon finely sliced (I used a mandolin)
Juice of 1/2 lemon
3 tbsp chopped fresh dill (plus some to scatter)
1 heaped tbsp unsmoked paprika (plus more to scatter)
Method
There are quite a few chicken and paprika recipes - probably evolving from Hungarian recipes using sour cream and paprika. But here is what I did, using creme fraiche instead of sour cream and lots of dill. I used unsmoked paprika because I didn't want anything to eclipse the grassy fresh taste of the dill. I served it with new potatoes and spinach. (serves 2).
View media item 115
Ingredients
2 chicken legs, skin on (you could use thighs)
200g Creme fraiche
2 tbs double cream
1/2 lemon finely sliced (I used a mandolin)
Juice of 1/2 lemon
3 tbsp chopped fresh dill (plus some to scatter)
1 heaped tbsp unsmoked paprika (plus more to scatter)
Method
- Marinade the chicken in the juice of 1/2 lemon and the paprika for a minimum of 2 hours (or overnight).
- Heat oven to 180C. Place the chicken legs in a baking dish
- Mix any remaining marinade with the creme fraiche, dill and cream.
- Pour around the chicken legs (allow the skin side to be exposed).
- Tuck the slices of lemon around the chicken.
- Bake for 40 minutes. Check to see if the chicken is browning after 30 minutes and if necessary turn up the oven to 200C.
- Serve scattered with fresh dill and paprika.
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