Oven Chicken Paprikash

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Servings: 8 Difficulty: Advanced
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Tender roasted chicken in a rich, creamy paprika sauce served over egg noodles
Oven Chicken Paprikash recipe image
Oven Chicken Paprikash recipe image
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Oven Chicken Paprikash

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 514.8

Description

This comforting Oven Chicken Paprikash transforms humble ingredients into a restaurant-quality meal. Whole chickens slow-roast with onions, garlic, and tomatoes until the meat is incredibly tender and falls off the bone. The pan juices are then enriched with sour cream and sweet Hungarian paprika to create a luxurious, velvety sauce. Served over wide egg noodles, this dish offers a perfect balance of savory depth and creamy texture. It is an ideal centerpiece for Sunday dinners or special family gatherings, offering warmth and satisfaction in every bite.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC).
  2. Place the halved onions, whole garlic cloves, and diced tomatoes in the bottom of a large roasting pan.
  3. Season the whole chickens generously with salt and pepper, both inside the cavity and on the outside.
  4. Place the chickens in the roasting pan on top of the vegetables, breast side up.
  5. Sprinkle the chickens evenly with sweet Hungarian paprika.
  6. Pour the chicken broth evenly over the chickens and vegetables.
  7. Cover the roasting pan tightly with aluminum foil.
  8. Roast in the oven for 3 to 4 hours, or until the meat is tender and pulling away from the bones.
  9. During the last hour of cooking, remove the foil to allow the skin to brown.
  10. Remove chickens from the oven and let them rest for 10 minutes.
  11. Remove the meat from the bones, discarding the bones and cartilage. Separate the breasts from the legs and thighs.
  12. Transfer the onions, garlic, and tomatoes from the roasting pan to a large pot, leaving the liquid behind if there is excess fat.
  13. Add the pan juices to the pot and stir in the sour cream until smooth.
  14. Warm the sauce gently over low heat, stirring constantly; do not boil.
  15. Season the sauce with additional salt and pepper to taste.
  16. Cook the wide noodles according to package directions, then drain well.
  17. Stir the cooked noodles into the paprika sauce until evenly coated.
  18. Spoon the noodle mixture onto a serving platter.
  19. Slice the chicken breasts and arrange them atop the noodles, along with the chicken legs and thighs.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 514.8kcal
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 1.9g10%
Cholesterol 44.5mg15%
Sodium 85.2mg4%
Total Carbohydrate 88.2g30%
Dietary Fiber 7.3g30%
Sugars 8.6g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality sweet Hungarian paprika for the best flavor profile; smoked paprika can be used for a different variation.

If the sauce becomes too thick after stirring in the sour cream, add a splash of chicken broth or water to reach your desired consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling.

For a richer flavor, you can add a tablespoon of butter or a splash of dry white wine to the pan juices before adding the sour cream.

Wide egg noodles are traditional, but you can substitute with spaetzle, rice, or mashed potatoes.

Keywords: chicken, paprikash, roast, creamy, noodles, hungarian, dinner, comfort food, sour cream, onions, garlic, slow roast, family meal, egg noodles, savory, traditional, pan sauce, whole chicken, easy dinner, homestyle
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