Chicken paprika

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Paprikahendl (Paprika chicken)

Serves: 4


  • 1 chicken (large)
  • 125 ml (0,2 pt) white wine
  • 1/2 apple (tart)
  • 300 ml (0,5 pt) chicken stock
  • 150 g (2/3 cup) onions (chopped)
  • 2 tabspoons paprika powder (sweet)
  • 200 ml (0,3 pt) sour cream
  • 40 g (1/3 cup) flour (fine)
  • 150 ml (0,2 pt) heavy cream
  • tomato paste
  • 1/2 lemon (juice and rind)
  • 1/2 chili (seeded)
  • 1 leaf bay
  • 2 tabspoons butter
  • 4 tabspoons oil
  • salt
  • ground pepper
  • dollop sour cream (for garnish)


Wash and quarter the chicken. Separate the spine and neck. Pat dry with kitchen paper (if the chicken is fatty, remove the skin). Season with salt and pepper. Heat the oil and butter in a saucepan and lightly fry the chicken pieces (without fillets). Remove, and fry the onions until transparent. Add the tomato paste, paprika powder, and stir. Pour over the wine. Add the chicken stock and then the lemon rind, chili and bay leaf. Bring to boil once and put the drumsticks, neck and back into the pan again. Simmer covered for about 20-25 minutes. Now add the fillets, and simmer covered for another 20 minutes. Stir regularly and add more stock if necessary. The stock should just cover the chicken.

Remove all the chicken and the bay leaf and keep warm. Stir the flour into the sour cream until smooth, and then stir it into the sauce with the cream. Chop the apple finely and cook briefly in the sauce. Add lemon juice to taste. Purée the sauce with a handheld mixer and strain through a sieve. Place the chicken (without the neck and back) in the sauce again and briefly heat. Serve on warmed plates, with an optional dollop of sour cream.

Enjoy with: White wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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