Name: Turkey Thigh Paprikash
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 portions
Ingredients: 800 g turkey thighs; 2 pcs onion; 3 cloves garlic; 3 teaspoons sweet paprika; 2 tablespoons tomato paste; 300 ml poultry stock; 200 ml whipping cream; 2 tablespoons rapeseed oil; 15 g plain flour; 2 pcs bay leaves; salt; ground pepper

Ingredients

4portions

Ingredients

800 gturkey thighs

2 pcsonion

3 clovesgarlic

3 teaspoonssweet paprika

2 tablespoonstomato paste

300 mlpoultry stock

200 mlwhipping cream

2 tablespoonsrapeseed oil

15 gplain flour

2 pcsbay leaves

salt(to taste)

ground pepper(to taste)

Step by step process

Preparing the meat

1
Remove the skin from the turkey thighs, wash, pat dry with paper towels and cut into larger pieces about 5 cm. Season all sides with salt and pepper. This is how we prepare the base for a proper turkey paprikash.
2
Heat rapeseed oil in a heavy-bottomed pot over medium-high heat. Brown the pieces of meat on each side until golden, about 3-4 minutes. Remove the browned meat and set aside.
3
Saute the finely chopped onion in the pan drippings until soft and lightly golden, about 5-7 minutes. Add pressed garlic and saute for another 30 seconds.

Braising

4
Add the ground paprika and immediately add the tomato paste - this combination prevents the paprika from turning bitter. Briefly saute, then return the meat to the pot along with the bay leaf.
5
Pour in poultry stock so the meat is almost covered. Cover with a lid and braise over low heat for 50-60 minutes until the meat is tender.

Finishing the sauce and serving

6
Remove the meat from the pot. Mix flour in 2 tablespoons of cold water and whisk into the hot sauce while stirring constantly. Let simmer for 2 minutes.
7
Add the cream and cook for another 5 minutes over low heat until smooth. Season with salt and pepper, remove the bay leaf. Return the meat to the sauce, heat through and serve with rice or pasta.