Paprika Chicken by Max Stiegl

Paprika Chicken by Max Stiegl

© Luzia Ellert

Paprika Chicken by Max Stiegl

Paprika Chicken by Max Stiegl

© Luzia Ellert

Ingredients

1–2
tablespoon
clarified butter, for frying
1
kg
chicken thighs
1
onion, finely chopped
1.5
l
chicken stock or water, hot
2
tablespoon
sweet paprika
2
teaspoon(s)
dried marjoram
1
lemon zest
150
g
sour cream
50
g
flour
salt

Preparation:

  • Heat the clarified butter in a deep, wide pan with a lid and fry the chicken skin-side down until golden brown. Do not use too much butter, as the chicken skin often releases a lot of fat. 
  • Remove the chicken and set aside.
  • Add the onion to the pan and cook it gently in the remaining fat until golden brown.
  • Have the hot stock to hand on the stove.
  • Next add the paprika to the pan with the onion. Before you do this, check that there is enough fat in the pan to properly absorb the paprika. Add a little more butter if necessary. 
  • Briefly roast the paprika, stirring constantly. Do not let it get too hot, otherwise it will become bitter. 
  • Quickly add the marjoram and lemon zest, then pour in the hot stock. 
  • Return the chicken to the pan. The liquid should just cover the chicken pieces. If necessary, add more water.
  • Bring to the boil, put the lid on and let the chicken simmer on a low heat for about 30 minutes. It is ready when the meat easily falls away from the bone. Add salt to taste. 
  • Next make the ghmachtl – the name Austrians have for a smooth mixture of sour cream and flour that is stirred into the sauce at the end. Simply mix the sour cream with the flour in a separate bowl. Use a whisk and mix until completely smooth so that there are no lumps of flour left.
  • Remove the chicken pieces from the sauce. Ladle a little of the hot sauce into the bowl with the gmachtl and whisk again. 
  • Then whisk the gmachtl mixture into the sauce in the pan. Bring the sauce to simmering point.
  • If you like a smooth sauce, you can blend it with a hand blender at this stage. When the sauce has the desired consistency, return the chicken to the pan. 
  • Leave the chicken to rest in the sauce for about 1 hour to absorb the flavours in the sauce. Gently reheat before serving.

 

Tip

The dish is also excellent made with rabbit instead of chicken.


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