A chicken with paprika sauce, often served with Hefeknoedel.
Chicken with Paprika Sauce
This classic dish features chicken breasts simmered in an aromatic paprika sauce. It is often served with traditional German dumplings called hefeknoedel to soak up the sauce. The combination of tender chicken with paprika gravy makes a comforting, hearty meal.
Ingredients
- 1 4-5 pound chicken
- 50g speck (optional)
- 1 small onion, minced
- 2-3 tbsp paprika
- to taste salt
- 200 g heavy cream
- 1 tbsp flour
- 3 tbsp butter
- as needed water (hot)
Directions
- Section chicken into wings, breasts, and legs. Cook speck in butter and onions in butter until golden brown over medium heat, or 180 degree oven.
- Mix paprika, salt and a little oil to make a thick paste. Paint chicken with paste. When onions are golden, add chicken and cook until browned on one side. Flip pieces and cook until pieces are browned on both sides. Add water to cover chicken 3/4 of the way, cover pot, and cook for 30 minutes.
- Remove chicken from liquid, strain and defat. Place chicken back in oven and let brown a bit. Add flour to cream, mix thoroughly, and add to sauce. Simmer to thicken. Once thick enough, serve immediately.
Alternate spice mixture
to taste salt
- to taste paprika
- to taste MSG
- to taste chili powder
- to taste coriander
- to taste fennel
- to taste cumin
- to taste turmeric
- to taste caraway
- to taste fenugreek