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Chicken with Paprika Sauce

5 September 2008 One Comment

A chicken with paprika sauce, often served with Hefeknoedel


4-6 servings


  • 1 4-5 pound chicken
  • 50g speck (optional)
  • 1 small onion, minced
  • 2-3 tbsp. paprika
  • salt
  • 200 g. heavy cream
  • 1 tbsp. flour
  • 3 tbsp. butter
  • water (hot)


Section chicken into wings, breasts, and legs. Cook speck in butter and onions in butter until golden brown over medium heat, or 180 degree oven.

Mix paprika, salt and a little oil to make a thick paste. Paint chicken with paste. When onions are golden, add chicken and cook until browned on one side. Flip pieces and cook until pieces are browned on both sides. Add water to cover chicken 3/4 of the way, cover pot, and cook for 30 minutes. Remove chicken from liquid, strain and defat. Place chicken back in oven and let brown a bit. Add flour to cream, mix thoroughly, and add to sauce. Simmer to thicken. Once thick enough, serve immediately.

Alternate spice mixture

  • salt
  • paprika
  • MSG
  • chili powder
  • coriander
  • fennel
  • cumin
  • turmeric
  • caraway
  • fenugreek

One Comment »

  • Gabriel said:

    I’m going to have to try this seasoning, it sonuds good! I made your apple cinnamon omelette’ the other day except I used pears instead, did a blog post about it Btw I had no idea crossfit was becoming a thing back in Australia, I’d never even heard of crossfit until I came to the U.S. I’ve noticed that a lot of Paleo folk do crossfit.

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