Chicken Paprikash

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

A pungent Hungarian recipe, in which paprika, sour cream, tomatoes, and dill make a savory combination. This dish is best made with the dark meat of the chicken; the white meat tends to overcook and is also overwhelmed by the strong flavors.

Hungarian paprika is obtainable “hot” or “sweet.” Use only imported.


6 12</


Place the chicken in a low, wide saucepan. Add the onion, salt, garlic, half the dill, chicken stock, and wine. Bring to a boil over high heat, then lower the heat and simmer for 20 minutes. Remove the chicken pieces from the liquid and place them in a baking pan in a 300° oven while preparing the sauce.

Skim the fat off the liquid in the pan, then reduce over very high heat by one-half