Paprikahuhn (Paprika Chicken)

Preparation

1. Joint the chicken into four pieces and season generously all over with salt and pepper. Preheat the oven to 170 °C.
2. Heat the clarified butter in a roasting pan or casserole and brown the chicken pieces golden on all sides, then remove and keep warm.
3. Sweat the onion and garlic in the cooking fat for a few minutes until golden. Briefly fry the paprika and tomato purée so the paprika does not turn bitter, then pour in the chicken stock.
4. Return the chicken pieces to the pan, cover and braise in the oven for 30 to 40 minutes.
5. Take out the meat, remove the skin, pull the meat from the bones and divide it into pieces. Add the diced peppers to the sauce and cook gently over low heat for about 10 minutes until soft.
6. Stir the sour cream, whipping cream and flour until smooth, stir into the sauce and bring briefly to the boil. Purée the sauce until smooth with a hand blender and season with salt and pepper.
7. Return the meat to the sauce, just heat through and serve with rice cooked according to the packet instructions.

Drink with it

• Rosé · excellent match

  Full-flavoured rosé with lively acidity, e.g. Zweigelt Rosé, well chilled

  The acidity cuts through the cream sauce, and the red fruit takes up the sweet paprika spice without covering it.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · excellent match

  Grüner Veltliner or Olaszrizling, dry

  The peppery spice of the Veltliner picks up the paprika, and its acidity keeps the cream sauce slim.

• Red wine · good match

  Kadarka or young Zweigelt, lightly chilled

  Soft tannins and cherry fruit accompany the paprika without overpowering the pale meat.

• Pale lager · good match

  Märzen or Vienna lager

  Malty fullness and moderate bitterness suit the braised flavour and the creaminess of the sauce.

  Pils or Helles: What's the Difference? ↗