Paprika sauté chicken - a simple family dish
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- เผยแพร่เมื่อ 9 ก.พ. 2022
- A simple chicken recipe tat does not requires many ingredients and can be made in a short amount if time. GET THE RECIPE ON OUR NEW ADD FREE WEBSITE: bit.ly/3uPnyOk
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🧅🥕INGREDIENTS🥕🧅
4 to 6 pieces of chicken ( thighs, legs or breast)
50 grams flour (to coat the chicken)
20 grams butter +2 tablespoon oil
2 onions
2 medium size tomatoes or 100 grams canned diced tomatoes
2 tablespoon sweet paprika powder
100 ml white wine
3 tablespoons cream or more if you like
salt and pepper to season
if you tomatoes are not ripe enough add a teaspoon of sugar in the sauce
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I'll be doing this on Valentine's Day for my wife of 38 years. Merci chef! 🙏
This is certainly Hungarian home cooking star. My grandma would add much more paprika, she would break the chicken leg so all the bone marrow would ooze out to the pan and add the cream a bit later
Hungarian here: I wholeheartedly agree with "more paprika". Surprisingly, fairly authentic recipe though.
Brought mine back from the market in Budapest.. what a beautiful city, simply amazing! ❤️
I made some authentic Goulash the other day. Hungarian smoke Paprika was awesome
My neighbor when I was growing up was Hungarian. I loved her chicken paprikash! She used sour cream in hers - I've been trying to figure it out. She passed away a few years ago, so I can't ask her. I don't think she used tomatoes. Does that sound right? I'll try this recipe. . .
Great recipe, Stephane! If you add way more papika and much less tomato and switch the cream for sour cream you get the original Hungarian dish, papika chicken (csirkepörkölt). Serve alongside some homemade nokedli (spätzle) and you've got one of the simplest yet most delightful dishes!
My Mum used to make this exact Escoffier recipe for me as a kid. It’s one of those dishes that’s shaped my tastes ever since.
In the classic novel Dracula, one of the main characters Johnathan Harker has this dish on his travels through eastern Europe. I think he had Tokaji wine with his chicken.
Well, he could hardly have served garlic chicken....
@@richardadams4928 I was going to ask: Where's the garlic?
I love paprika chicken, the only extra thing I'd add would be a pinch or 2 of cayenne and serve it with mashed potatoes.
I was thinking about some cayenne or perhaps crushed red pepper flakes to add a kick! I think that would work!
@@lisaspikes4291 OK i'm hungry just thinking about it!
Chef John
That pan looks so good!
Awesome Stéphane, I cooked this the other night and is now going on the list of a regular meal.
Beautiful Chicken Paprikash; you’ve upped my game with the addition of wine.
Beautiful! 👍🏻
I have lots of paprika from Hungry, always trying to use it, this is perfect! Thank you 🙏🏻❤️
Another great idea for lunch someday!
Enough screwing around - just move into my kitchen! These classes are fantastic and Escoffier made simple that is soooo super - thank you!!!
Mmwah! Amazing little receipe thanks
I bought hot and sweet paprika from Milk Street store in the US. It was from Spain and I am addicted to it! Amazing smell to any dish, great color but the taste is superb! Spend the money and get good paprika. I love your new pan! Beautiful!
Ahhh, this looks great. I've only made paprikash once, but it's definitely something I want to revisit.
That looks like a great dish👍
I wonder if using smoked Spanish paprika would provide the “edge” Stephane was referring to in his desire to up level the sauce?
Thank you so much!
Lovely very tasty excellent recipe thank you
I like the heavy paprika, sour cream version of this best. it is lovely that it is simple & modest; often a big effort is not what you have either the time or taste for. I think paprika is a lovely spice, and I like to mix it maybe 3/4 sweet paprika and 1/4 half-hot paprika.
Paprika saute chicken is looking so appetizing 😋😍
Your channel and your recipes are the best, and you are so beautiful! ❤️❤️❤️
More paprika is a good choice!
I tried this today, cooked for my family. Thank you! It tasted amazing, everyone loved it and complimented me to no end. The recipe was easy to follow, and I love that your video is so thorough, no steps omited!
that’s is motivated me to make more videos 🙂🙂
@@FrenchCookingAcademy This is amazing, I am so very excited for more of your videos! 💜
I appreciate your honest critique of what you would have done differently. I'm surprised you didn't cover it to finish cooking. I think I'll use canned tomatoes which have much more flavor when tomatoes are not in season. I'll probably also add smoked paprika, cayenne pepper, and garlic, and may replace the cream with coconut cream.
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Maybe add a clove of garlic and a pinch of smoked paprika?
Wonderful
Thanks
Delicious
Cooked this last night....great dish. However, next time I'm using a bit more paprika, I used a can of tomatos which was a little bit to much. Also, make sure to use a dry white wine and not somthing that's to sweet. Super easy and tasty dish. Thumbs up.
Looks wonderful! Love your re pies, minus tomatoes, we can not have them! Thank you Stephane!
So you can't have tomatoes but the paprika is OK? That's interesting.
that really looks good, I've always wanted to try my hand at French cooking!
Ooh nice pan
what do you think about using some sherry cooking wine instead of white wine? Bit more of tart edge might be what you're looking for to improve the dish. Great video!
Piment d'espellet would help alot and maybe one dry herb like thyme or something similar. Perhaps a small touch of tomato puré. If not wine like suggested then a tbs or two of balsamic vinegar to deglace the pan. Who said bay leaf:)
Saffron and or nutmeg could also work if you wanna go in a different direction.
Wonderful recipe and great advice on adjusting at the end to your preferred taste. I’m a huge paprika fan so I can already tell how I’d balance this. Can’t wait to try it out this weekend.
I would lose the tomatoes and add more onions!
I'll try this recipe with my mom :))
I think chicken is the better choice
God bless paprika
🍎🍇🥦WOW!! I love your simple but delicious chicken dish!!
Well done!! Very lovely presentation..Thanks for sharing my friend..🌶🍗🫑
More critique please loved it 8)
I have made this many times. My only tweaks are that I use duck fat to saute the chicken, and I'll slice up a small fennel bulb to cook with the onions.
Ma recette est très semblable. J'ajoute du persil frais à la fin.
That certainly looks like a recipe I want to try. Two questions: Would shallots work as well as onions? I'm allergic to dairy so any suggestions for replacing the cream?
I haven’t found one worthy yet.
Wondering if I can sub the espelette pepper with a little smoked paprika or cayenne?
I tried this last night, but the paprika in the amount suggested was totally overwhelming. If I make the dish again, I will cut the paprika in half and add a little cayenne (as Daphne Pearce suggested).
Does the wine really makes a difference?
I have made paprika poulet for several years. Family loves it. I use canned tomatoes, Hungarian sweet and hot paprika, and cream. It is very simple to put together in the new dutch ovens that many students are buying.
👌
Hi Stephan, excellent new website but may I ask that the recipe page background be in white to make reading easier for those of us with eye problems. Also shouldn’t the names of the dishes appear below photographs of the dishes rather than above the dishes? Just checking.
I try that maybe add a a few chilli flakes just to liven it up a bit
👍👍
I got a real nice recipe for this just put chicken on skin on low heat pan and take your time to make the skin nice and golden then turn on the other side and put water in just to cover the chicken but the skin has to be out of water and let it make a nice stock with herbs and onion bay leaf etc... take other pan cut onion on tiny cubes and let it sweat it until it is brown put inside little bit of tomato pure and garlic paste until it is fragrant and then add Hungarian paprika and little bit of cayenne pepper powder then put little bit of water in and let it simmer for 40-45 minutes after that put little bit of flour in make a nice paste and use the stock from the chicken to make a nice sauce and let it chicken rest cook the sauce for 20minutes on low heat then put it out of heat and mix the cream inside and your chicken ready tu use anytime in fridge and your sauce too so you can cook it more of it... and it is delicius ;)
Hey Stéphane, I use Le Creuset a lot for my cooking.
Because the pan is enameled - Le Creuset say NOT to use metal utensils in it.
You can damage the enamel.
And if the enamel chips - the pan is no longer usable.
The one he is using in this video is not enameled. This is the 'Toughened' range and is actually marked 'safe' for metal utensils by Le Creuset themselves.
The material of the pan in the video is Forged Hard Adonized. They do more than just the enamel finish.
The more you know, BT.
Would this same recipe work with tenderloin of pork?
Variation of chicken paprikash?
Did you add heavy whipping cream or sour cream? It looked like sour cream
Ooo, it’s looking so good ! Sadly I’m allergic for onions ( except spring onions ! ) and there is no replacement for onions .
Onions are in almost every recipe, so it ‘s a struggle.
That's hard.... I've tried to cook for "allergic to all kinds of onion, including leek, spring onion, and garlic". I'm just stumped. If anyone has a suggestion, even for approaching some kind of balance, I'd be very happy. Other ingredients tend to have some kind of commercially available allergy alternative.
@@thomaslutro5560 yep , it’s hard ! In my younger days I could just eat onions , so I know how they tasted . But there are a lot of other ingredients to used . But also luckily, I can eat leek , spring onion and garlic!
@@tinyvanuffelen7918 I'd really like to know excactly what. Lots of other tasty things to eat, but can you leave onions out and still have something similar to the original recipe?
@@thomaslutro5560 that’s really difficult! I try other ingredients, but it is nothing to compare the tast of onions . I use leek instead , but meh , just keep trying other things and it never compare to the tast of onions ! Sorry I am not much of a help , luckily there are so much other recipes without them !
Similar to Hungarian paprikash.
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Cream?? Heavy cream? Sour cream? Crème fraîche? Please clarify.
He just used heavy cream. Plain heavy cream.
Hungarian Cooking Academy
Even la poule was smiling when I made this
I love your recepies! Unfortunately flour is so often used. My girlfriend can't digest the gluten! Can I replace it with anything else please??
Hey - as someone who has the same problem as your girlfriend, there's gluten free flour all over the place! I use King Arthur Gluten-Free All-Purpose Flour, (promise I'm not sponsored) and it works just the same as the real thing for sauces/roux/crust.
in this recipe you can just skip the flour 👍
Is there any alternative to wine? Where the taste wont be hampered. Anyone pls do let me know?
What type of cream is used in this recipe? Is it sour cream or cream cheese? I missed it.
Seems like fresh cream
I grew up on paprika chicken, and tomatoes were never added. If you add enough paprika you don't need the tomatoes to add to the color.
Looks great! But be careful with seed oils like sunflower, avoid that stuff like the plague. Better stick to animal fats, olive oil or something more exotic like avocado or coconut.
Another home run.. I am a garlic lover… add garlic
That looks like two teaspoons of paprika.
So it is the French version of a butter chicken!
I usually turn off the flame before adding the wine so I don’t flambé my eyebrows
S 'il vous plait m'sieur.........it is TOM.....ATO Not TOM ATE TO come les Americaines 😃
Every Day????? Really! Who writes this rubbish?
Try Jack in the Box then.
nice try with the butter chicken, but you missed a variety of steps and spices.
Isn't it amazing that it's not butter chicken ?!
@@Effey46 it was just a joke. It’s always wonderful learning at this channel. Cheers!
@@shitijarora my bad, couldn't tell if it was sarcastic. Hope you'll have a great day !