In the 1980s it fell out of fashion. Here I have revived the dish (it is delicious), but I have further adapted it slightly to make it suitable to be prepared quickly in a pressure cooker.
I really do think it's time that this dish came back on the menu. And for those who want a more frugal version of the recipes you can substitute chicken thighs for the chicken legs.
Chicken PaprikaServes: 4
Ingredients:1 tbsp oil
4 chicken quarters
2 onions, sliced
1 garlic clove, crushed
2 tsp paprika
400g (14 oz) tin of tomatoes
150ml (3/5 cup) dry red wine
salt and freshly-ground black pepper, to taste
1 tbsp cornflour (cornstarch), blended to a a smooth slurry with 2 tbsp water
150ml (3/5 cup) fresh sour cream
Method:Heat the oil in the base of a pressure cooker. Add the chicken pieces and fry until evenly browned all over. Add the onions and garlic and fry for about 4 minutes, or until the onions are soft and golden brown in colour. Scatter the paprika over the top and stir-fry the mixture for 2 minutes more.
Now stir in the tomatoes (with their juice), along with the wine, salt and black pepper. Secure and lock the lid on your pressure cooker. Bring to high pressure over high heat, reduce the heat to stabilize the pressure and cook for 8 minutes.
Take off the heat and set aside to allow the pressure to reduce naturally. Adjust the seasoning to taste then stir in the cornflour (cornstarch) slurry then bring the sauce to a boil. Cook, stirring, until the sauce has thickened.
Add the sour cream and allow the mixture to re-heat gently (but do not allow to boil). Transfer the chicken and sauce to a warmed serving dish and serve immediately, accompanied by plain boiled rice.