Chicken Paprikash Recipe

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 to 4-1/2 lb. chicken pieces; 2 tbsp. butter; 3 cups thinly sliced white; yellow onion; 1/4 cup sweet Hungarian paprika (I use a little hot paprika too); 2 tbsp. all-purpose flour; 1 cup chicken stock (unsalted); 1/2 cup dry white wine; 1 tbsp. minced fresh garlic; 1 lg. bay leaf; 1/2 tsp. salt; 1/2 tsp. fresh ground pepper; 1/2 tsp. thyme; 1-1/2 cup sour cream; 1 lemon, juice of

Servings: persons

3-1/2 to 4-1/2 lb. chicken pieces
2 tbsp. butter
3 cups thinly sliced white
yellow onion
1/4 cup sweet Hungarian paprika (I use a little hot paprika too)
2 tbsp. all-purpose flour
1 cup chicken stock (unsalted)
1/2 cup dry white wine
1 tbsp. minced fresh garlic
1 lg. bay leaf
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. thyme
1-1/2 cup sour cream
1 lemon, juice of

1
Rinse chicken & pat dry.
2
Remove skin if desired.
3
Leave on otherwise.
4
Season with salt & pepper.
5
In a heavy skillet or large dutch oven melt butter over medium high heat and add chicken pieces, don't overcrowd the pan.
6
Cook until golden, in batches if necessary and remove to a plate (about 3 minutes on each side).
7
Add the onion to the remaining drippings and reduce the heat slightly.
8
Cook, stirring until onion just start to get color, about 8-10 minutes.
9
Add paprika and flour and cook, stirring for about 2 minutes.
10
Stir in the chicken stock, wine, garlic, bay leaf, salt, pepper, and thyme.
11
Bring to a boil, stirring constantly.
12
Return the chicken and the accumulated juices to the pan.
13
Reduce heat to a simmer, cover and cook, turning the chicken over once until the dark meat pieces juices run clear when stabbed with a fork (about 25 minutes).
14
Remove the chicken to a plate and take out bay leaf.
15
Optional: let sauce sit until it has settled and skim fat off the top with a ladle.
16
Bring up to a boil and let boil until thickened.
17
Remove from heat and blend in sour cream.
18
Bring back up to a boil and add lemon juice and salt & pepper to taste.
19
Return the chicken to the skillet and turn to coat pieces and heat through.

404

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 15 ingredients. The key ingredients include: 3-1/2 to 4-1/2 lb. chicken pieces, 2 tbsp. butter, 3 cups thinly sliced white, yellow onion, 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