Chicken Paprikash Recipe

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs, bone skin on (you can use a small cut up chicken or bone on skin on breasts); salt and pepper; 2 tablespoons vegetable oil (or bacon fat); 2 large onions, sliced; 2 cups sliced mushrooms; 2 garlic cloves, minced; 1 teaspoon dried thyme; 2 tablespoons sweet Hungarian paprika; 1 tablespoon tomato paste; 1/2 cup canned tomato (diced with their juice); 1 cup chicken stock; 1/2 cup dry white wine; 1 large bay leaf; 2 teaspoons Worcestershire sauce; 1 dash hot sauce; 1 tablespoon cornstarch (mixed up in a little water); 1 cup sour cream (I use low fat)

Servings: persons

4 chicken legs, bone skin on (you can use a small cut up chicken or bone on skin on breasts)
salt and pepper
2 tablespoons vegetable oil (or bacon fat)
2 large onions, sliced
2 cups sliced mushrooms
2 garlic cloves, minced
1 teaspoon dried thyme
2 tablespoons sweet Hungarian paprika
1 tablespoon tomato paste
1/2 cup canned tomato (diced with their juice)
1 cup chicken stock
1/2 cup dry white wine
1 large bay leaf
2 teaspoons Worcestershire sauce
1 dash hot sauce
1 tablespoon cornstarch (mixed up in a little water)
1 cup sour cream (I use low fat)

1
Season chicken with salt & Pepper.
2
Brown well in a large skillet in oil.
3
Remove chicken, keep warm.
4
Add onions, mushrooms, and garlic to skillet and saute. Season with thyme, salt and pepper.
5
Now add Paprika to vegetables and saute a few minutes till paprika loses its rawness.
6
Add Tomato paste and saute a minute or so till some of its moisture evaporates.
7
Add wine and bring to a boil.
8
Add tomatoes, chicken stock, wine, bay leaf, worcestershire sauce and hot sauce.
9
Taste for salt & pepper, and adjust seasonings.
10
Add chicken back to pan.
11
Cover and simmer about 35 - 45 minutes.
12
Remove chicken and keep warm.
13
Thicken sauce with constarch slurry.
14
When it is thickened and the seasonings have been adjusted, add sour cream and gently warm sauce through.
15
Add chicken back to pan in sauce and gently heat through.
16
Serve with egg noodles.
17
Yummo.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 chicken legs, bone skin on (you can use a small cut up chicken or bone on skin on breasts), salt and pepper, 2 tablespoons vegetable oil (or bacon fat), 2 large onions, sliced, and more.

Yes, Chicken Paprikash 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.

That's it — enjoy your meal!

Chicken Paprikash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions