Recipe by Chef Jeff in St Augustine
Another dish from my 50+ year old German 'Kochbook'. Very yummy as it is simmered in a sauce of Onion, Paprika, Stock, and finally, Cream.
Top Review by MidsummerNightSprite
This dish was fantastic! Seriously, lick the plate-worthy! The ingredients came together to make a wonderfully rich and savory flavor. I used 6 chicken thighs and smoked paprika (the recipe didn't specify what kind to use). We will definitely make this dish again! Made for PAC Spring 2013.
- 1 broiler or 1 broiler-fryer chicken, cut up
- 59.16 ml butter
- 1 medium onion, chopped
- 14.79 ml paprika
- 36.97 ml flour
- 118.29 ml chicken stock or 118.29 ml beef stock
- 118.29 ml cream
Directions See How It's Made
- Cut up chicken and rub with salt and pepper. Melt better in a large (preferably cast iron) pan. Brown chicken on all sides in Butter with the Onion.Remove Chicken, sprinkle Paprika in the fat, heat briefly, then add the flour and Stock. Put the Chicken back in and gently steam in a well covered pan for 25 minutes or so. Remove Chicken and keep warm. Add cream, salt, and paprika to taste to pan juices and pour over Chicken. Goes well with Spaetzle, mashed potatoes, beets, or anything Western European, especially a good Liebfraumilch wine. Enjoy!