Entree: Czechia – Moravia – Kuře na paprice (Chicken pieces simmered in a sweet paprika and creamy sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, thinly sliced, approx. 10 oz (300 g)
- 2 tsp (10 g) sweet Hungarian paprika
- 1/2 tsp (2 g) hot paprika or cayenne pepper (optional)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) chicken stock
- 1 cup (240 ml) sour cream
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 1 bay leaf
- Fresh parsley for garnish

Instructions

1. Pat chicken pieces dry and season lightly with salt and pepper. In a large heavy skillet or Dutch oven, heat butter and lard (or oil) over medium-high heat until shimmering. Brown chicken in batches, 4–6 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium. Add sliced onions to the pan and cook, stirring, until soft and translucent, about 8–10 minutes.
3. Remove the pan from heat, stir in sweet paprika and hot paprika (if using) to coat the onions — do this off the heat so the paprika does not burn.
4. Sprinkle flour over the onions, return to medium heat and cook 1–2 minutes, stirring to make a roux. Gradually pour in chicken stock while stirring to smooth the sauce.
5. Return browned chicken pieces and bay leaf to the pan. Bring to a gentle simmer, cover, and cook until chicken is tender, about 30–35 minutes (longer for dark meat).
6. Remove the chicken pieces to a warm platter. Discard the bay leaf. Temper the sour cream by whisking a few tablespoons of hot sauce into it, then stir the tempered sour cream into the sauce off the heat. Reheat gently without boiling to avoid curdling.
7. Adjust seasoning with salt and pepper. Return chicken to the sauce to coat, garnish with chopped parsley, and serve hot with dumplings, boiled potatoes, or egg noodles.