Roast Chicken in Creamy Paprika Sauce

An excellent oven-baked dish that pairs well with numerous side dishes. We recommend light and absorbent Czech dumplings, which are perfect for soaking up every last drop of the sauce.

Details

Preparation Time: 5 minutes
Cooking Time: 70 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

4 spoon Butter, unsalted
1 kg Meat, chicken, thighs
3 pieces Shallot
5 grain Spices, pepper, black
5 grain Spices, pepper, black
pieces Salt, table
1 spoon Spices, paprika
500 ml Soup base, chicken, cube
1.5 spoons Wheat flour, white, multi-purpose
250 ml Sweet cream

Steps

Peel and finely chop the shallot. Wash the chicken pieces if necessary and dry them thoroughly with paper towels. Season them on all sides with pepper and salt.
Preheat the oven to 200 degrees Celsius. Melt two tablespoons of butter in a pan and lightly brown the seasoned chicken pieces until golden. Transfer the browned pieces to a baking dish, adding the chopped shallot, peppercorns, and allspice berries. Sprinkle ground paprika over the chicken, then pour in the stock. Place in the preheated oven for 60 minutes, turning the meat halfway through.
Remove the roasted meat from the baking dish and set aside on a plate. Strain the sauce from the dish.
Melt the remaining butter in a saucepan and lightly toast the flour in it. Stir continuously until it turns a light golden color. Slowly add the strained sauce, ensuring no lumps form. Pour in the cream and bring the sauce to a boil. Season with salt and pepper if needed. Cook until the sauce thickens appropriately, then remove from heat.
Serve the chicken pieces on plates, generously topped with the sauce. Add your chosen side dish and serve the prepared meal.

Nutrition Information (Per 100g)

Calories: 224.76 kcal
Fat: 16.21 g
- Saturated Fat: 5.73 g
Carbohydrates: 3.68 g
- Sugars: 0 g
Protein: 14.32 g
Fiber: 0.49 g

Advice

To save some money, buy a whole chicken and cut it into smaller pieces at home.