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My Grandma’s Paprika Chicken Recipe

10 Minutes + 1 hour cooking



Prepare My Grandma’s Paprika Chicken Recipe over the weekend. I guarantee the whole family will absolutely love it and wanting seconds. The meal is easy to prepare and almost effortlessly ready. It’s such a great tip for a quick lunch or dinner.

The classic paprika chicken has its origins in Hungary, where it’s called “paprikás csirke“. The foundation of the recipe consists of chicken pieces, usually thighs, drumsticks, or breasts, simmered in a delicately coiled creamy sauce flavored with sweet paprika.



Adjust Servings
3 tablespoons neutral oil
4 large chicken thighs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 white onions
1 1/2 tablespoons paprika
75 ml white wine
500 ml chicken stock
3 bay leaves
250 ml heavy cream
2 tablespoons butter
2 tablespoons all purpose flour
salt and pepper to taste
Nutritional Information
492 Calories
41 g Fat
18 g Protein
11 g Carbs
4 g Sugars


Prepare the Chicken
First, pat the chicken thighs dry with a paper towel and season with salt and pepper on all sides. Peel the onion and finely chop it. In a large pot or a large and deep pan, heat 2 tablespoons of oil and thoroughly brown the chicken thighs on all sides, starting skin side down. Remove the chicken and set it aside.
Now, reduce the heat to medium and melt 1 tablespoon of butter in the same pan. Add the finely chopped onion and gently allow it to turn translucent (very slowly and just slightly, so it doesn't take on too much color). Then add the paprika and sauté lightly to release its aroma and color. Pour in the white wine and let it reduce, allowing the alcohol to evaporate.
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Simmer with Broth
Return the chicken thighs to the pot and add enough warm broth to cover them. Add bay leaves, season lightly with salt, cover with a lid, and simmer on low heat for 40-45 minutes. By then, the meat should be tender. Check if it comes off the bone easily and, if so, remove and set aside to cool a bit. You can debone the chicken and tear it into smaller pieces.
Now, blend the sauce using an immersion blender until smooth and ideally strain it through a fine sieve. Prepare a roux separately: Melt 1 tablespoon of butter in a pan and mix it with all-purpose flour. Over low heat, while stirring continuously, create a roux. Add 2-3 tablespoons of the sauce to the roux, mixing well. Pour the roux back into the sauce and let it cook for 1-2 minutes. Then pour in the cream, add the cooked chicken meat, and cook for another 5-7 minutes, allowing all flavors to meld together. Serve best with cooked pasta.
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