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Poularde au Paprika (Chicken Paprikash) Recipe

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This recipe for Poularde au Paprika (Chicken Paprikash), by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Van Slembrouck - daughter of Chuck & Terri Wilkins


1 2-1/2 to 3 lb. fryer (disjointed)
1 medium-sized onion, chopped fine
1 c. oil
1 c. flour mixed with 2 tbsp. paprika
2 cloves garlic, crushed
1/2 pt. chicken broth
1 bay leaf
1 pt. sour cream
1 tbsp. lemon juice
Salt and pepper
1 tbsp. finely chopped parsley

1. Wash the pieces of chicken and pat dry, season with salt and pepper, then dredge in mixture of flour and paprika.
2. Heat oil in sauté pan, add the chicken to hot oil and brown will on both sides.
3. Add onions, garlic, and chicken broth, and bay leaf; cook gently over low heat until chicken is tender.
4. Transfer the pieces of chicken to serving platter, bring sauce to a boil, blend in sour cream, stirring constantly.
5. Add lemon juice and correct seasoning with salt and pepper, if needed; pour sauce over chicken, top with chopped parsley.

Personal Notes:
Personal Notes:
A favorite dish of Central Europe of Hungarian origin and well esteemed in America. May be served either with spaetzles, noodles and breadcrumbs, or rice.




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