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Chicken Papreikash


Prep time:                       20 minutes

Cooking time:              60 minutes

Yields:                                   8 people



6 chicken breasts, cut each into thirds
4 tbsp olive oil
16 small white onions (pearl or chipolini)
1 cup chopped onions
1 tbsp paprika
3/4 of a bag of baby carrots
2 3/4 cups of chicken broth
1/3 cup flour
1/2 cup dry white wine
4 parsley sprigs, roughly chopped
2 tbsp sour cream



Heat a large skillet or dutch oven over medium heat. Pour 2 tbsp of oil in skillet/dutch oven and place chicken breasts in. Cook until brown 10-15 minutes, flip and repeat. In same skillet/dutch oven add the remaining 2 tbsp of oil, whole onions, chopped onions and carrots; saute 2 minutes. Stir in the chicken broth. Arrange the chicken in a single layer, bring to a boil, reduce heat and simmer covered for 35 minutes. In a small bowl, mix wine and flour until it is smooth (this is a slurry). Stir into liquid in the skillet, bring to a boil while stirring, reduce heat and simmer 2 minutes. Slowly add sour cream and heat 1 minute. Plate chicken, carrots and onions and pour some sauce over and garnish with parsley.   


If the chicken does not pull away from the skillet then it is not brown, the meat will release easily when it is brown. This meal stores wonderfully. Freeze the remainder for future meals. 

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