Sarasota's Chicken Paprikash

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"Classic recipe that has been around for years; and, always good. Now, I do make it 2 different ways ... 1) being the classic version; and 2) with added tomatoes and roasted red peppers; they add a little acidity and sweetness to the dish. This is traditionally served over thick (wide) egg noodles or spaetzle; but, you could also serve with mashed potatoes or rice. And, thighs and legs were very commonly used; but, I prefer to use bone in, and skinless thighs; as well as bone in skinless breasts, cut into large pieces. It eliminates a lot of fat, but the bone, still adds lots of flavor and richness. But, you should really use what cut you prefer. A side of broccoli rabe or steamed broccoli is perfect to go with this dish. And don't forget my favorite - the egg noodles."

Original recipe yields 7 servings


  • Serving Size: 1 (356.6 g)
  • Calories 313.2
  • Total Fat - 15.5 g
  • Saturated Fat - 7 g
  • Cholesterol - 159.6 mg
  • Sodium - 620.2 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.8 g
  • Protein - 32.3 g
  • Calcium - 75.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.2 mg

Step 1

Chicken ... Remove the chicken from the refrigerator and let it rest on the counter. Season well with salt and pepper on both sides. Let it come to 'almost' room temperature. You do NOT want any protein you cook with to be cold.

Step 2

Note: I like to use bone in for extra flavor; but, make sure to use your favorite cut. I like to cut the breasts and thighs (skinless) into similar size pieces. They will cook more evenly. Usually a large breast I will cut in 3 pieces; and the thighs in 2.

Step 3

Chicken ... In a large saute pan (I prefer using a stainless pan if possible; but not necessary); then, add 2 tablespoons of the butter and bring to medium high heat. Add the chicken and saute until the chicken is golden brown on both sides (about 3-4 minutes). Once, the chicken is brown, transfer to a plate while you prepare the onions.

Step 4

Sauce ... Add the remaining butter, onions, and a pinch of both salt and pepper; cook 5-7 minutes on medium heat. YOU do NOT want them to get too dark; but, you want them tender. Then add the the Hungarian paprika and hot paprika (or cayenne); also, another pinch of salt and pepper. Make sure to mix it well to coat all the onions. Cook for just another minute before adding the broth. Bring to a light boil, and then reduce to medium low heat.

Step 5

Optional Peppers and Tomatoes ... I like to add these; but, it is optional. Add the peppers and tomatoes to a small food process and puree until smooth; then, add to the onions and broth. Mix to combine. It adds a bit more flavor to the sauce.

Step 6

Chicken ... Add the chicken back in to the sauce and simmer uncovered for 30 to 40 minutes until tender. Check for seasoning (salt and pepper) as it simmers.

Step 7

Finish ... Once the chicken is tender, add the sour cream and half of the parsley and mix well - simmer another minute just to warm up the sour cream and thicken the sauce. I use 1/2 cup sour cream, but you can add more depending on how creamy you prefer the sauce.

Step 8

Serve ... Family style is how I do it - Garnish with the remaining parsley and serve over buttered noodles, spaetzle, rice, or even mashed potatoes. ENJOY!

Tips & Variations

No special items needed.