Find your recipes and restaurants here

Paprika cream chicken

Ingredients 10
Servings 6


  • 2
    chickens, quartered (or equivalent portions)
  • salt and milled black pepper
  • 60
  • 30
    sunflower oil
  • 1
    large onion, chopped
  • 45
  • 250
    sour cream, heated
  • 410
    peeled tomatoes, drained and chopped
  • 80
    cake flour
  • 250
    well-flavoured chicken stock (preferably homemade)


Season chicken lightly with salt and milled black pepper. In a frying pan over high heat, heat 30 g butter with oil and quickly brown chicken all over. Set aside and pour off fat. Fry chopped onion gently in remaining butter, then add paprika, stirring for a few seconds. Spread half this mixture in a casserole dish, place chicken pieces in it and spread birds with remaining paprika and onion mixture. Bake, covered, at 180 ºC for 20 minutes. Pour in cream and bake for a further 20 minutes. Add tomatoes and bake until chicken is tender but not falling apart. Place chicken pieces on a serving platter and keep warm while completing sauce, stirring constantly. Simmer over moderate heat, still stirring, for a minute or so to cook flour, then stir in stock and bring sauce to boiling point. Reduce temperature. Simmer, stirring, for 2 minutes. Taste for seasoning, adding more salt and pepper if necessary. Pour sauce over chicken and serve with Austrian noodles (see recipe). TOTAL KILOJOULE COUNT: 21 930 kJ (5 240 Cal). A portion: 3 655 kJ (875 Cal).

Read more on: poultry  |  bake  |  shallow-fry

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.