Chicken Paprikash

Chicken Paprikash

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If you do not have a casserole big enough to take the chicken in 1 layer, use a large, lidded frying-pan and cook the complete dish on the top of the cooker.
Servings: 4
Calories: 393


  • 4 chicken pieces skinned
  • 1/2 oz margarine or butter
  • 1 lb onions finely chopped
  • 1 clove garlic crushed (optional)
  • 1 tablespoon sweet paprika
  • salt and freshly ground black pepper
  • 1/4 pint hot chicken stock
  • 1/4 pint soured cream
  • snipped chives to garnish


  • Heat the oven to 180C/350F/Gas 4.
  • Melt the margarine in a large, shallow flameproof casserole big enough to take the chicken pieces in a single layer. Add onions and garlic, if using, cover and fry gently for about 45 minutes until a soft, golden brown puree is formed.
  • Raise the heat slightly, then sprinkle in the paprika and salt and pepper to taste. Add the chicken and spoon over the onion mixture.
  • Cover the casserole and bake in the oven for 45 minutes or until the juices run clear when the thickest part of the chicken flesh is pierced with a skewer. Check the casserole contents regularly and add a little stock from time to time if the chicken appears to be becoming a little too dry.
  • Heat the soured cream in a pan; do not boil, or it will curdle. Pour over the chicken; sprinkle with chives and serve at once.
  • Be careful that the puree does not become too liquid–it should be thick enough to coat the chicken without forming a sauce.
Calories: 393 kcal
Carbohydrates: 14 g
Protein: 24 g
Fat: 27g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 178 mg
Potassium: 501 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1300 IU
Vitamin C: 11 mg
Calcium: 78 mg
Iron: 2 mg
Ingredients Chicken, Chicken Joints
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