Name: Chicken Paprika with Creamy Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 1 pc chicken thighs; 0.5 pcs onion; 0.5 tablespoon sweet paprika; 0.5 pcs bay leaves; 1 pc allspice; sunflower oil; 0.375 l water; salt; ground pepper; 62.5 ml cream; 0.5 tablespoon plain flour; 0.25 teaspoon caster sugar; parsley

Step by step process

Preparation

1
Pat the chicken thighs dry with paper towels, season them lightly with salt, and let them stand at room temperature for at least 15 minutes so the meat comes closer to kitchen temperature and cooks more evenly.
2
Peel and finely chop the onion. Prepare the sweet paprika separately so you can add it at the right moment during sautéing.

Cooking

3
Heat sunflower oil in a wide pot and slowly sauté the onion over medium heat for 6-8 minutes until golden. Stir regularly to ensure even cooking and to prevent burning, as this would affect the final flavor of the sauce.
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 during cooking.
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’s too thin, let it reduce uncovered for a short time.
8
Mix the prescribed amount of plain flour into the cold cream with a whisk until smooth and lump-free. While stirring constantly, pour in a thin stream into the gently simmering sauce and mix thoroughly.
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.