Recipe Tip: Paprika Chicken by Max Stiegl
Top Recipe. All ingredients and tips for getting it right. No list of Austria's top dishes would be complete without this incredible Paprika Chicken recipe from Max Stiegl, head chef at Gut Purbach restaurant. Try it and you will understand why.
- tablespoonclarified butter, for frying
- 1 kgchicken thighs
- 1onion, finely chopped
- 1 ½ lchicken stock or water, hot
- 2 tablespoonsweet paprika
- 2 teaspoon(s)dried marjoram
- 1lemon zest
- 150 gsour cream
- 50 gflour
Step 1Heat the clarified butter in a deep, wide pan with a lid and fry the chicken skin-side down until golden brown. Do not use too much butter, as the chicken skin often releases a lot of fat.
Step 2Remove the chicken and set aside.
Step 3Add the onion to the pan and cook it gently in the remaining fat until golden brown.
Step 4Have the hot stock to hand on the stove.
Step 5Next add the paprika to the pan with the onion. Before you do this, check that there is enough fat in the pan to properly absorb the paprika. Add a little more butter if necessary.
Step 6Briefly roast the paprika, stirring constantly. Do not let it get too hot, otherwise it will become bitter.
Step 7Quickly add the marjoram and lemon zest, then pour in the hot stock.
Step 8Return the chicken to the pan. The liquid should just cover the chicken pieces. If necessary, add more water.
Step 9Bring to the boil, put the lid on and let the chicken simmer on a low heat for about 30 minutes. It is ready when the meat easily falls away from the bone. Add salt to taste.
Step 10Next make the ghmachtl – the name Austrians have for a smooth mixture of sour cream and flour that is stirred into the sauce at the end. Simply mix the sour cream with the flour in a separate bowl. Use a whisk and mix until completely smooth so that there are no lumps of flour left.
Step 11Remove the chicken pieces from the sauce. Ladle a little of the hot sauce into the bowl with the gmachtl and whisk again.
Step 12Then whisk the gmachtl mixture into the sauce in the pan. Bring the sauce to simmering point.
Step 13If you like a smooth sauce, you can blend it with a hand blender at this stage. When the sauce has the desired consistency, return the chicken to the pan.
Step 14Leave the chicken to rest in the sauce for about 1 hour to absorb the flavours in the sauce. Gently reheat before serving.
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