Recipe courtesy of Laura Calder
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Season the chicken with salt and pepper. Heat the bacon drippings in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but a tablespoon of the fat from the pan.

Lower the heat and add the julienned pepper, onion, fennel, if using, and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.

Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.

IDEAS YOU'LL LOVE

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Coq Au Vin

Recipe courtesy of Ina Garten

Red Wine Roast Chicken (Poulet Roti Au Vin Rouge)

Recipe courtesy of Rachel Khoo

Poulet Tchoupitoulas

Recipe courtesy of Emeril Lagasse

Poulet Pochani

Recipe courtesy of The Elephant Walk

Poulet Basquaise

Recipe courtesy of Graham Kerr

Waterzooi de Poulet

Recipe courtesy of Rachael Ray

Poulet Saute Chasseur

Poulet Farci Truffiere

Recipe courtesy of Graham Kerr

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking