Recipe Tip: Paprika Chicken by Max Stiegl

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.



    1. Step 1

      Heat 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.
    2. Step 2

      Remove the chicken and set aside.
    3. Step 3

      Add the onion to the pan and cook it gently in the remaining fat until golden brown.
    4. Step 4

      Have the hot stock to hand on the stove.
    5. Step 5

      Next 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.
    6. Step 6

      Briefly roast the paprika, stirring constantly. Do not let it get too hot, otherwise it will become bitter.
    7. Step 7

      Quickly add the marjoram and lemon zest, then pour in the hot stock.
    8. Step 8

      Return the chicken to the pan. The liquid should just cover the chicken pieces. If necessary, add more water.
    9. Step 9

      Bring 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.
    10. Step 10

      Next 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.
    11. Step 11

      Remove the chicken pieces from the sauce. Ladle a little of the hot sauce into the bowl with the gmachtl and whisk again.
    12. Step 12

      Then whisk the gmachtl mixture into the sauce in the pan. Bring the sauce to simmering point.
    13. Step 13

      If 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.
    14. Step 14

      Leave the chicken to rest in the sauce for about 1 hour to absorb the flavours in the sauce. Gently reheat before serving.
    15. Step 15

      Congee Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must! Asian flavours
    16. Step 16

      Horseradish Soup Creamy and spicy at the same time, this soup has an amazing combination of flavours. Created by top Austrian chefs Karl and Rudi Obauer, it's a soup with true personality.
    17. Step 17

      Fennel and Sausage Risotto Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often flavoured with fennel seeds. We bring those classic flavours together in this creamy risotto. Risotto
    18. Step 18

      Stuffed Roast Chicken with Carrots and Parsnips Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers. Poultry
    19. Step 19

      Vegan Butter Chicken A classic from northern India, here in the vegan version made with cauliflower. Recipe from the new cookbook by Karma Food founders Adi and Simone Raihmann. Vegetarian