Chicken Paprika

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 young chickens (about pounds each)
  • salt and freshly ground black pepper
  • ¼


Rinse chickens and pat dry. Cut into serving pieces and season with salt and freshly ground black pepper.

Heat butter in a heatproof casserole or large iron frying pan; add onion and cook until transparent; stir in paprika. Add chicken and cook slowly until pieces are golden; then cover and cook 20 minutes longer, or until chicken is almost tender. Sprinkle with flour; add stock and tom