About this recipe:A very simple and easy rendition of Hungary's famous chicken paprikash. Serve as is with crusty bread, or over rice or pasta. A very easy but delicious recipe to have in your repertoire! Use jointed chicken pieces for ease.
1 whole chicken, cut into pieces
2 tablespoons olive oil
salt and pepper to taste
2 onions, chopped
1 tablespoon paprika
60ml white wine
60ml chicken stock
120ml soured cream
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Method Prep:10min › Cook:50min › Ready in:1hr
In a frying pan, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
Add onion to frying pan. Cook just until tender, but not brown. Stir in paprika. Return chicken to frying pan, turning to coat with paprika/onion mixture. Add wine and stock. Bring to the boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
Boil frying pan liquid until reduced to 125ml, about 3 minutes. Stir in soured cream. Heat through. Serve chicken over pasta if desired, and pour sauce over all.
Very easy. Very tasty.
The addition of some finely chopped red pepper in with the onions and mushrooms (sautéed and added towards the end of cooking) plus a little chopped parsley to garnish make the dish go further and look even more appetising.
A firm favourite. - 23 Jan 2013