Chicken wings

I have prepared this chicken paprikash multiple times, usually whenever I get my hands on a good free-range chicken. I typically use meat from local farms, brought by family or sourced from someone I trust. It’s one of those recipes that you can calmly make over the course of a day, without rushing. It doesn’t require any complicated steps or special techniques, just time and attention to a few details.

Quick Info

Total time: 2 to 2.5 hours (for a true free-range rooster)
Servings: 6-8
Difficulty: easy to medium

Ingredients

1 fresh rooster or free-range chicken (2.5–3 kg)
3 large onions (yellow)
3 tablespoons oil (preferably sunflower oil)
1 tablespoon lard (chicken fat, if possible)
1 large tablespoon sweet paprika
1 bunch of celery leaves
1 bunch of fresh parsley
3 tablespoons flour
1 bowl of sour cream (approx. 300 g, with a minimum of 20% fat)
salt (to taste)
black pepper (to taste)
1 small celery root (optional, for flavor in the soup)

Preparation Method

1. Cut the chicken or rooster into suitable pieces: thighs, wings, back, breast. Wash the meat and thoroughly clean any feathers or remnants. If using a rooster, soak it in cold water for half an hour.
2. In a large pot, heat the oil and lard. Add the finely chopped onion and sprinkle with a little salt. Sauté the onion over medium heat, stirring often, until it becomes golden and soft (about 10-12 minutes). Don’t rush this step; it’s important for the sweetness of the sauce.
3. Place the pieces of chicken over the onion and let them brown lightly on all sides, about 8-10 minutes. Turn them a few times.
4. Add the sweet paprika, stirring quickly to avoid burning it. Immediately add cold water to cover the meat. Add the celery leaves and root (if using). Try not to let it boil too vigorously; it should simmer slowly, skimming off any foam as needed.
5. Simmer on low heat, covered, for between 1.5 and 2 hours (for a free-range rooster). Check occasionally to see if more water needs to be added. If using a younger chicken, it might be done in 50-60 minutes.
6. When the meat is cooked and easily separates from the bone, remove the pieces to a plate. Strain the soup if there are any onion or celery remnants you don’t want in the sauce.
7. In a bowl, thoroughly mix the sour cream with the flour until there are no lumps. Gradually add warm soup to this mixture, stirring constantly (to prevent curdling).
8. Pour the sour cream and flour mixture into the pot and simmer for 5-8 minutes on low heat, stirring continuously. The sauce should be creamy, not too thick. Adjust salt and pepper to taste.
9. Return the pieces of meat to the sauce and let everything cook together for another 10 minutes on low heat, uncovered, to meld the flavors.
10. Finally, finely chop the parsley and sprinkle it on top before serving.

Why I Make This Recipe Often

I rely on this recipe whenever I have good chicken because it’s uncomplicated and works every time. It keeps well for a few days, and the sauce can be reused for sides or pasta. It’s a hearty dish, delicious both hot and reheated. It can be adapted based on the meat and what you have on hand.

Tips

When using a free-range rooster, be patient while cooking. If the meat is older, the cooking time may increase.
Don’t burn the paprika; always add it after the onions are sautéed and quickly add liquid.
If you want a smoother sauce, you can strain everything before adding the sour cream.
For a lighter paprikash, you can use sour cream with 12% fat, but the flavor is better with full-fat sour cream.

Substitutions

The free-range chicken can be replaced with store-bought chicken, but the cooking time will be shorter (maximum 45 minutes).
Flour can be replaced with cornstarch for a lighter sauce.
Instead of lard, you can use just oil, but the flavor will be slightly different.

Variations

If you don’t have sour cream, you can make a sauce with just water, onions, and paprika, and add a bit of tomato paste at the end.
Paprikash also goes well with diced bell peppers, added along with the onions.
You can also use chicken thighs or breasts for a quicker version.

Serving Ideas

Chicken paprikash is most often served with polenta, but it also pairs well with pasta (wide noodles), plain rice, or mashed potatoes.
You can sprinkle extra fresh parsley on top.
A fresh cabbage salad or pickles are great accompaniments.

Frequently Asked Questions

Can it be made without flour?
Yes, if you don’t want to use flour, you can let the sour cream thicken the sauce on its own, or you can add a little cornstarch dissolved in cold water.

How do I choose the right sour cream?
For the classic texture, it’s best to use fermented sour cream with a minimum of 20% fat. Using cooking cream will yield a different flavor and a thinner sauce.

What should I do if the sauce has curdled?
Remove the pot from the heat, whisk vigorously, and add a few tablespoons of cold water, stirring quickly. It usually comes back together.

Can I freeze the paprikash?
Yes, both the meat and the sauce can be frozen after they have completely cooled. When reheating, do so slowly and possibly dilute with a little water or sour cream.

Nutritional Values

Approximately, for a medium serving (meat and sauce):
Calories: 450–520 kcal
Protein: 30–35 g
Fat: 30–35 g
Carbohydrates: 10–13 g
The content varies based on the sour cream and type of meat used.

Storage and Reheating

Store in the refrigerator in a covered container for up to 3 days. Reheat on low heat, stirring occasionally. If the sauce has thickened too much when cold, add a few tablespoons of milk or water before reheating. It can be frozen, but after thawing, it’s good to stir it again to restore the sauce’s consistency.

Chop the onion and sauté it in a glazed pot with oil, then fry two pieces of chicken. Wash the chicken well, clean it if necessary, then place it in the pot with celery and cover it with water. In a bowl, mix the flour well. When the chicken is ready, take it out onto a plate. Sauté the mixture in the pot and stir well to prevent it from sticking to the bottom. When the mixture thickens, add salt, pepper, paprika, parsley, and the chicken back into the pot. Now the dish is ready. Serve it on a plate and garnish with a sprinkle of parsley. I hope we understood each other! Enjoy your meal! It's really good with polenta, couscous, mashed potatoes, or whatever you like.

 Ingredients: I will tell you what you need: a fat rooster, 3 large onions, 3 tablespoons of oil, 3 tablespoons of flour, a tablespoon of rooster fat, a plate with good and fat bacon, a tablespoon of sweet paprika, salt, pepper, parsley leaves, celery leaves.

 Tags:  chicken paprika