October 31, 2011

Chicken Paprikash (Paprika Hendl)

In Bram Stoker's Dracula, a dish called Paprika Hendl is featured. This dish has Hungarian, German and Translyvanian origins. In researching it, I found that it is very similar to Chicken Paprikash. This recipe gave me a deep, rich sauce, which I served with boiled potatoes.

I'm linking this recipe up with Foods of the World Forums and a post by another Montana foodie who only lives a short 30 minutes from me. Hope we can meet someday, Ron!

Happy Halloween!

Chicken Paprikash
 6 chicken thighs
2 T olive oil
1 cup white wine or sherry
1 large onion, thinly sliced
1 bay leaf
8 cloves garlic, minced
3 medium ripe tomatoes, coarsely chopped
2 heaping T Hungarian Sweet Paprika
½ cup sour cream
2 T flour
2 tsp salt
1 T black pepper

Put olive oil into a dutch oven over medium heat. Season chicken with salt and pepper. Cook thighs until browned. Remove chicken from pan and set aside. Deglaze pan with wine or sherry.

In the same pan, add onion and bay leaf. Cook until onions are caramelized, about 10 minutes. Add garlic and cook another minute. Add tomatoes, paprika and return the chicken to the pan. Bring to a simmer and cook until chicken is tender, 45 minutes to an hour.

Whisk sour cream with the flour and stir into the chicken until well mixed. Remove bay leaf before serving. Serve hot with dumplings, noodles, or potatoes.


  1. Oh wow, oh wow - Karen, that looks wonderful!

    I'm glad you were able to give this a try, and hope that some other followers will also see for themselves just how good it is!

    and on a not-so-side-note ~ beautiful photography! You make this humble Hungarian peasant dish look like a million bucks!

    Thanks for sharing!


  2. Nice picture, Karen. Looks good. I have all these ingredients in the house.....hmmmm.....

  3. That looks amazing! I think out of my comfort level to create right now but maybe someday. For now I will just drool over this beautiful photo :-)

  4. Mmmm...this looks and sounds so good. It's been a while since I've eaten Chicken Paprikash. I recently was reminded about this being in Dracula, I will have to remember come next year this time...follow a dracula menus :D

  5. As always, great photo Karen. I've been wanting to make Chicken Paprikish for a couple of years now. Really should do it this week, as I have a few fresh tomatoes still left from my garden.

  6. I have also had this on my to-do list forever! Now I know where to come for a great recipe, yum!! Looks marvelous.

  7. Karen,
    Wow what a hearty meal...chicken paprikash looks awesome!!

  8. What a great Halloween post. I made chicken paprikish several years ago when my hubby came home with 2 lbs of paprika from Hungary....I never was able to use it all. Yours looks like the perfect comfort food.

  9. This sounds like a dish I would love. I was hooked when I read that you deglaze the Dutch oven with wine then carmelize onions. I can almost taste the savori-ness!

  10. Wow, does this look good. I love all the flavors in this dish and the thighs are the perfect choice. I much prefer dark meat. Bookmarked!

  11. What a delicious looking dish. I like chicken any which way and your sauce seems extra flavorful. Pinned!

  12. Thought id say hello while passing your blog by, and i hope you folks have a very nice weekend. We are maybe a little past fall peek colors for taking pictures of our tree's here in central Pennsylvania, but ill try anyway to go out one last time to snap some images. Richard from the Amish community of Lebanon Pennsylvania.

  13. The sauce looks and sounds amazing,Karen!

  14. I think I have everything to make this dish except the tomatoes- I think canned will have to do! I love Hungarian dishes with lots of paprika, my latest favorite being smoked paprika.

  15. That looks fantastic. Reminds me of my roots.

  16. Hello Karen,
    I had been away from the blog world for a while and now catching up with all the nice things I had been missing out. Like this recipe that come right to our family taste. I am sure I will make this dish during the cold weather.

    Take care,


  17. Karen, that looks (great photo!) and sounds perfectly delicious. I've actually bookmarked it and hope to make it soon. I really only discovered chicken thighs a few years ago. I always reached for the boneless skinless chicken breasts until I finally wised up!

  18. mine turned out pretty well also, karen ~ i'm finally getting around to posting it!

    not sure how to post a picture here, so will post the link to the thread, and anyone interested can scroll down to mine:


    once again, beautiful job!

  19. I have to let you know I had 21 people over last night and made a huge version of your chicken paprikash- cooked the onions, bay leaves until the onions were tranlucent then everything else in the pot to simmer for a few hours. I used boneless/skinless thighs and 2 (28 ounce) cans crushed tomatoes, 1/2 bottle white wine. Everyone loved it! I accidentally used smoked paprika, which was a bit bitter but rounded it out with some sugar. It's a keeper! Thanks Karen!!
    PS a neighbor even took a "doggie bag" home to her husband who could not be there with us, being sure he got plenty of the chicken.


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