Chicken Paprika Recipe

Name: Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 2 Bermuda onions, finely sliced; 2 Tbsp. Hungarian paprika; 1 Tbsp. tarragon; 1 tsp. red wine vinegar; 4 lb. chicken, cut into pieces; 1/2 c. flour; 1 tsp. salt; 1/4 tsp. pepper; 1/2 c. chicken broth; 1/2 c. sherry; 1/2 c. sour cream

Servings: persons

3 Tbsp. olive oil
2 Bermuda onions, finely sliced
2 Tbsp. Hungarian paprika
1 Tbsp. tarragon
1 tsp. red wine vinegar
4 lb. chicken, cut into pieces
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
1/2 c. sherry
1/2 c. sour cream

1
Saute onions until soft, not browned.
2
Add paprika, tarragon and red wine vinegar.
3
Stir well.
4
Add chicken which has been rolled in flour mixed with salt and pepper.
5
Brown lightly on both sides.
6
Add broth and sherry.
7
Cover pan.
8
Cook over low heat about 40 minutes or until chicken is tender.
9
Remove chicken to platter and keep warm.
10
Add sour cream to sauce in pan; blend well.
11
Heat thoroughly.
12
Pour over the chicken and serve with egg noodles.

1106

kcal

Calories

Fat

Carbs

155

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 12 ingredients. The key ingredients include: 3 Tbsp. olive oil, 2 Bermuda onions, finely sliced, 2 Tbsp. Hungarian paprika, 1 Tbsp. tarragon, and more.

Yes, Chicken Paprika 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.

Chicken Paprika

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