Chicken paprika
It was nice. I put lean, skinless chicken breasts into a greased casserole dish. Into a stove top pan I put chopped onions, then aubergine, red, yellow & green peppers, mushrooms, and courgettes. I added half a pint of chicken stock, a few squeezes of black pepper and cayenne pepper, then a liberal dose of paprika. I’d intended tomato purée, but found an old bottle of date-long-expired ketchup with an inch or so left, so I used that instead. Everything from the pan went to cover the chicken in the casserole dish. On went the lid for an hour in the oven.
It was very good, with the tastes all blended into everything, and a nice tomato sharpness to the chicken. I drank a 2001 Château La Girarde a/c Bordeaux alongside, and finished the meal with some fresh blueberries and crème fraiche. The dish requires little preparation, and is virtually idiot-proof. It makes a nice change from plain casseroles.