Austrian Paprika Chicken Recipe

Name: Austrian Paprika Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12-ounce) chicken breasts or 4 half-chickens; Salt and freshly ground black pepper; 3 tablespoons sweet paprika; 2 tablespoons flour; 1/4 cup peanut oil; 4 cups onions, thinly sliced; 2 tablespoons minced garlic; 1 teaspoon carawy seeds, toasted and ground; 2 tablespoons tomato paste; 1 cup tomato, concasse; 2 tablespoons minced marjoram leaves; 1 teaspoon minced thyme leaves; 1 bay leaf; 2 tablespoons balsamic vinegar; 1 cup dry white wine; 2 cups chicken stock; 1/4 cup heavy cream; 2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips; 2 tablespoons minced parsley leaves; 2 tablespoons creme fraiche

Servings: persons

4 (12-ounce) chicken breasts or 4 half-chickens
Salt and freshly ground black pepper
3 tablespoons sweet paprika
2 tablespoons flour
1/4 cup peanut oil
4 cups onions, thinly sliced
2 tablespoons minced garlic
1 teaspoon carawy seeds, toasted and ground
2 tablespoons tomato paste
1 cup tomato, concasse
2 tablespoons minced marjoram leaves
1 teaspoon minced thyme leaves
1 bay leaf
2 tablespoons balsamic vinegar
1 cup dry white wine
2 cups chicken stock
1/4 cup heavy cream
2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
2 tablespoons minced parsley leaves
2 tablespoons creme fraiche

1
Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
2
Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
3
Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 (12-ounce) chicken breasts or 4 half-chickens, Salt and freshly ground black pepper, 3 tablespoons sweet paprika, 2 tablespoons flour, and more.

Yes, Austrian Paprika Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Austrian Paprika Chicken

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