Chef John’s Chicken Paprikash

Chef John’s Chicken Paprikash

Source: All Recipes

With Guinness® and Irish Cream, so rich and decadent, a delicious Irish treat for St. Patty’s Day or any time of year!



  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.

  • Add onions and a pinch of salt to the same pan and sauté over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.

  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.

  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Chef’s Notes:

  • Use full-fat sour cream for this. Regular vegetable oil will work instead of olive to brown the chicken–traditionally lard is used, so if you have some, use it.
  • Any chicken parts will work for this dish. If you’re using a whole chicken, use bones to make broth.

Nutrition Facts

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