This Budapest-style Chicken Paprikash delivers authentic Hungarian comfort in every bite. Tender chicken quarters are gently fried in butter and paprika, then simmered until succulent. The sauce is a luxurious blend of rich broth and heavy cream, thickened by pureed onions for a smooth, velvety texture. The sweet heat of the paprika balances perfectly with the savory depth of the consomme. It is an elegant yet home-style dish, perfect for special family dinners or cozy weeknight meals. Serve it over buttered noodles or spaetzle to soak up the delicious sauce. With simple ingredients and straightforward steps, this recipe brings restaurant-quality flavor to your kitchen without the hassle.
Paprikas Csirke Marie’S (Budapest Chicken Pap
Description
This Budapest-style Chicken Paprikash delivers authentic Hungarian comfort in every bite. Tender chicken quarters are gently fried in butter and paprika, then simmered until succulent. The sauce is a luxurious blend of rich broth and heavy cream, thickened by pureed onions for a smooth, velvety texture. The sweet heat of the paprika balances perfectly with the savory depth of the consomme. It is an elegant yet home-style dish, perfect for special family dinners or cozy weeknight meals. Serve it over buttered noodles or spaetzle to soak up the delicious sauce. With simple ingredients and straightforward steps, this recipe brings restaurant-quality flavor to your kitchen without the hassle.Ingredients
Directions
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Melt the butter in a large skillet over medium heat.
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Chop the brown onions and fry lightly in the butter until they are light gold and beginning to glaze, but not brown.
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Stir in 2 tablespoons of paprika and 1 teaspoon of sugar into the onions, mixing well to coat.
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Season the chicken quarters with salt and pepper, then dust them lightly with flour if desired.
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Add the chicken to the skillet and fry slowly in the paprika-butter mixture for about 10 minutes on each side, keeping the flame moderate to avoid charring the onions.
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Pour in 2 cups of strong consomme and stew the chicken for 20 minutes, turning the pieces several times to ensure even cooking.
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Add 1 1/2 cups of heavy cream, blending it into the sauce by gently tipping the skillet back and forth.
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Simmer the mixture together until the sauce thickens slightly.
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Remove the skillet from the heat and carefully remove the chicken quarters, peeling off the skin if desired.
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Drain the sauce into a bowl, forcing the cooked onions through a sieve to create a smooth puree.
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Wash the skillet thoroughly to remove any browned particles.
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Pour the strained, smooth sauce back into the clean skillet.
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Taste the sauce and adjust seasoning, adding more cream or paprika if desired.
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Stir vigorously to eliminate any lumps in the sauce.
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Return the chicken pieces to the sauce, basting them and heating thoroughly without bringing the sauce to a boil.
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Serve the chicken on a hot platter over a bed of buttered noodles or spaetzle, pouring some sauce over the chicken and serving the rest on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 175.6kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 9.6g48%
- Cholesterol 40.7mg14%
- Sodium 125.6mg6%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 1.7g7%
- Sugars 4.2g
- Protein 1.3g3%
* 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
Serve with buttered egg noodles or spaetzle to soak up the rich paprika cream sauce.
For a smoother sauce, ensure you strain the onions thoroughly through a fine-mesh sieve.
Use high-quality Hungarian paprika if available for the most authentic flavor.
Do not let the sauce boil vigorously after adding the cream to prevent curdling.
