Paprika Roast Chicken
“Paprikas Csirke”, Paprikahendl in Austrian (Paprika Roast Chicken) is a Pannonian recipe fully in the Imperial and Royal tradition of the Habsburg empire. Its preparation requires time but for this you will be rewarded with a wonderful fragrance which will waft through your kitchen and a delicious dish which is a real treat particularly for poultry lovers. Whether you serve it spicy, mild, with noodles or dumplings, everyone is sure to love this down to earth and hearty yet exquisite home-made classic!
- 1 kg chicken pieces (thighs, wings etc.)
- 2 onions (finely chopped)
- 2 tbsp clarified butter
- 2 garlic cloves (crushed)
- a little tomato puree
- 2 tbsp paprika powder (sweet)
- 500 ml chicken stock
- 1 bay leaf
- 250 g sour cream (for thickening)
- 2-3 tbsp flour (for thickening)
Directions for Paprika Roast Chicken
- First of all, season chicken pieces with salt and pepper. Peel onions and chop finely.
- After that, heat clarified butter and briefly fry the chicken pieces in this. Remove from the pan.
- Roast onions and crushed garlic in the remaining clarified butter until golden yellow. Add tomato puree and paprika powder, roast briefly and deglaze with the chicken stock.
- Now, season with salt, pepper and the bay leaf. Add chicken pieces and steam in the paprika juice in a covered pan for approx. 20-30 minutes until soft and the chicken pieces are cooked. Make sure that the chicken pieces are covered with sufficient liquid and stir occasionally during cooking.
- As soon as the chicken pieces are cooked, remove from the juice. Remove the pot from the heat. Mix the sour cream and flour until smooth and use this to thicken the sauce.
- Finally, place the chicken pieces back in the paprika sauce and serve.
GOES WELL WITH Buttered Dumplings or rice.
Top each portion with a spoonful of sour cream before serving – this makes the paprika roast even tastier.
JUST ONE MORE THING
You can also use other chicken pieces or even a whole chicken in this recipe. However, it’s usually the lower and upper leg joints and wings which remain juiciest.
Do you already know the big brother of this Paprika Roast Chicken – he listens to the name Roast Chicken.
HISTORY OF PAPRIKA ROAST CHICKEN
Paprika Roast Chicken used to be made using older chickens which gave it a slightly stronger taste. It soon entered Viennese cuisine and, towards the end of the 18th century, was even regarded as being one of the finer dishes. It then became incorporated in the cuisine of the middle classes and is today just as popular as it ever was.
The Gourmet Dip spice mixture is very suitable as a burger, grill or raclette sauce.
We love it!
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Watering, picking and enjoying – this is the natural cycle in your own herb garden. But why so complicated when it’s so easy? So grab it and enjoy the high-quality mountain herbs from Austria.
At a glance
- Founded in 1986 in Sarleinsbach
- Members / owners of the cooperative: 92 farmers from regional cultivation
- Employees: 45
- 280 tons of herbs are grown annually
The 3 basic pillars of the brand philosophy, which remain valid until today, are defined from the beginning as:
- 100% organic
- as many herbs as possible from regional cultivation
- highest quality
Convince yourself, because organic and quality is the passion!
Let’s be honest: Is there anything finer than a freshly prepared dish that is refined with tasty herbs to a real feast for the palate?