Paprika Chicken (Paprika Hendl)

Paprika Chicken (paprika Hendl)

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Vicki Butts (lazyme)


From Cooking The Austrian Way by Helen Hughes.


☆☆☆☆☆ 0 votes

25 Min
1 Hr 15 Min


  • 12
    pieces skinless chicken, washed and patted dry
  • ·
    salt and pepper, to taste
  • ·
    paprika, to taste
  • 8 Tbsp
    butter, melted
  • 2 c
    flour (place in plastic bag)
  • 1
    lemon, halved
  • 2 c
    hot water
  • 2
    chicken bouillon cubes
  • 1 c
    sour cream

How to Make Paprika Chicken (Paprika Hendl)


  1. Lightly sprinkle chicken with salt, pepper, and paprika.
  2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken
    at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.
  3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from
    half a lemon over chicken, then bake at 400 F for 1 hour.
  4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.
  5. Gravy:
    Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.
  6. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.
  7. Preparation/cooking/baking time: 2 hours
    Serves 4 to 6

    *To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.

Printable Recipe Card

About Paprika Chicken (Paprika Hendl)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: German

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