Name: Chicken Paprika with Creamy Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 4 pcs chicken thighs; 2 pcs onion; 2 tablespoons sweet paprika; 2 pcs bay leaves; 4 pcs allspice; sunflower oil; 1.5 l water; salt; ground pepper; 250 ml cream; 2 tablespoons plain flour; 1 teaspoon caster sugar; parsley

Step by step process

Preparation

1
For the chicken paprika, first prep the meat: pat the chicken thighs dry with paper towels, season them lightly with salt, and let them rest at room temperature for at least 15 minutes so they cook evenly afterwards.
2
Peel and finely chop the onion. Prepare the sweet paprika separately so you can add it at the right moment during sauteing.

Cooking

3
Heat the sunflower oil in a wide pot and slowly saute the onion over medium heat for 6-8 minutes until golden. Stir it regularly so it colors evenly and does not burn, since scorched onion would give the sauce a bitter taste.
4
Lower the heat, add the sweet paprika, and quickly stir it with the onion for 10-15 seconds, just enough to release its aroma but not burn it, as burnt paprika will make the sauce bitter.
TIP:
Add ground paprika over low heat just before finishing, stir it briefly to release its aroma, but be careful not to overheat it and cause it to become bitter.
5
Add the chicken thighs and briefly sear on both sides to deepen color and flavor. Add the bay leaf and allspice, pour in hot water so the meat is almost covered, and season lightly with salt and pepper to taste.
6
Bring to a boil, then reduce to a gentle simmer and cover with a lid. Cook for 35-40 minutes until the meat is tender and starts to pull away from the bone, add a little more water if the sauce reduces too much.
TIP:
Braise the meat under a lid at a gentle simmer on low heat to keep it juicy and tender. During cooking, regularly add liquid, such as broth or water, to prevent the meat from burning and to ensure it cooks evenly.

Finishing Touch

7
Remove the tender meat to a plate and discard the bay leaf and allspice. If the sauce is too little, add hot water. If it is too thin, let it reduce uncovered for a short time.
8
Whisk the plain flour into the cold cream until completely smooth and lump-free. Stirring constantly, pour it into the gently simmering sauce in a thin stream and mix well.
TIP:
Mix the flour into cold liquid until smooth, then slowly pour it into the hot sauce while stirring constantly to prevent lumps.
9
Cook the sauce at a gentle simmer for 8-10 minutes so the flour loses its raw taste. Season with salt and pepper to taste, and optionally balance with a pinch of sugar. Adjust the thickness by adding water as needed or reducing the sauce uncovered.
10
Return the chicken thighs to the sauce and gently heat through for another 3-5 minutes. The sauce should be smooth and creamy.