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Paprikahuhner (Paprika Chicken

Paprikahuhner (Paprika Chicken recipe image
Paprikahuhn is a beloved Central European comfort food featuring tender chicken pieces simmered until fall-off-the-bone, then nestled in a luxurious, velvety sauce. The secret lies in the high-quality sweet paprika, which infuses the dish with a deep, warm hue and a gentle, earthy sweetness. The sauce is enriched with butter, onions, and a touch of flour for thickness, finished with a swirl of sour cream for tangy richness. This dish is incredibly comforting, perfect for cold evenings or family gatherings. It pairs beautifully with soft egg noodles, dumplings, or boiled potatoes to soak up every drop of the savory sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 294.7
Description
Paprikahuhn is a beloved Central European comfort food featuring tender chicken pieces simmered until fall-off-the-bone, then nestled in a luxurious, velvety sauce. The secret lies in the high-quality sweet paprika, which infuses the dish with a deep, warm hue and a gentle, earthy sweetness. The sauce is enriched with butter, onions, and a touch of flour for thickness, finished with a swirl of sour cream for tangy richness. This dish is incredibly comforting, perfect for cold evenings or family gatherings. It pairs beautifully with soft egg noodles, dumplings, or boiled potatoes to soak up every drop of the savory sauce.
Ingredients
  • 2 lbs chicken, cut into serving pieces
  • 1/2 cup butter
  • 1 1/2 cups chopped onion
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 1 to 2 teaspoons sweet paprika
  • 2 cups sour cream
  • 2 teaspoons salt
Directions
  1. 1
    Wash chicken pieces and pat them dry with paper towels.
  2. 2
    Heat butter in a large skillet or Dutch oven over medium heat.
  3. 3
    Add chopped onions and sauté until soft and light yellow, about 5 minutes.
  4. 4
    Lay chicken pieces over the onions and sauté briefly on each side.
  5. 5
    Add enough water or broth to cover the chicken halfway, cover, and simmer over low heat for 45 minutes until tender.
  6. 6
    Remove chicken pieces from the pot and keep warm.
  7. 7
    Stir flour and salt into the onion mixture in the pot.
  8. 8
    Gradually stir in the chicken broth, cooking over low heat until the sauce thickens.
  9. 9
    Remove the pot from heat and stir in paprika to taste, aiming for a vibrant red color.
  10. 10
    Blend in sour cream until smooth.
  11. 11
    Return chicken to the pot and spoon sauce over the pieces.
  12. 12
    Reheat gently, ensuring the sauce does not boil to prevent curdling.
  13. 13
    Serve immediately with noodles or dumplings.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 294.7kcal
% Daily Value *
Total Fat 33.3g52%
Saturated Fat 5.0g25%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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

Do not boil the sauce after adding sour cream, as it may curdle. Reheat gently on low heat.

For a deeper flavor, use Hungarian sweet paprika if available.

This dish can be served with egg noodles, spaetzle, or boiled potatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: paprika chicken, hungarian chicken, creamy chicken, paprikahuhn, chicken stew, comfort food, onion sauce, sour cream sauce, hungarian cuisine, chicken and dumplings, simmered chicken, family dinner
Read it online: https://www.chefs-mate.com/recipe/paprikahuhner-paprika-chicken-2/