Drunken Chicken Paprika Recipe

Name: Drunken Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 chicken leg quarters; 1 yellow onion sliced in half moons; 8 ounces button mushrooms sliced; 3 garlic cloves sliced; 3 ounces sour cream; 1 cup white wine; 1/4 cup marsala wine; 1 tablespoon paprika; 2 tablespoons flour; 3 tablespoons oil; salt; pepper; 1 1/2 cups chicken stock

Servings: persons

5 chicken leg quarters
1 yellow onion sliced in half moons
8 ounces button mushrooms sliced
3 garlic cloves sliced
3 ounces sour cream
1 cup white wine
1/4 cup marsala wine
1 tablespoon paprika
2 tablespoons flour
3 tablespoons oil
salt
pepper
1 1/2 cups chicken stock

1
Season chicken with salt and pepper, dust pieces with 1 tbs. flour. Pour oil in a large metal pot and put in chicken pieces and brown, do in 2 batches if necessary. Remove from pot and set aside. Preheat oven to 350 degrees.
2
Add onions to the pot and cook until caramelized. Add in garlic and sliced mushrooms. Cook until all of the liquid has cooked out of the mushrooms.
3
Add paprika and cook for a minute, now add in the remaining tablespoon of flour and stir.
4
Pour the marsala wine in and deglaze the bottom of pan and scrape up all of the yummy brown bits. Now add the wine and reduce by 1/2. Once wine is reduced add in the chicken stock.
5
Arrange chicken back in the pot, cover partially with a lid or foil and cook in oven for around 1 hr and 15 min. When it's done take out chicken pieces and set aside. Skim fat off the top and reduce liquid by 1/4. Turn off heat whisk in sour cream. Season to taste with salt and pepper. Add chicken pieces back in and serve.

667

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

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 13 ingredients. The key ingredients include: 5 chicken leg quarters, 1 yellow onion sliced in half moons, 8 ounces button mushrooms sliced, 3 garlic cloves sliced, and more.

Yes, Drunken 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.

That's it — enjoy your meal!

Drunken Chicken Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions