Chicken with Paprika Sauce

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 382 Kcal, 36g Protein, 5g Carbohydrates, 23g Fat


  • Poulet
  • tbsp. peanut oil zum Anbraten
  • 1.1 kg chicken legs, cut in half, skinless
  • 0.75 tsp. salt
  • Sauce
  • 2 onion, fein gehackt
  • 0.5 tbsp. peanut oil
  • 2 tbsp. sweet paprika
  • 1 tbsp. tomato paste
  • 1.5 dl white wine
  • 2 dl chicken stock
  • 1 dl single cream for sauces
  • salt and pepper to taste
  • 1 tsp. lemon juice
  • a little paprika zum Bestreuen

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  • Poulet

    Heat the oil in a non-stick frying pan. Fry the chicken on all sides for approx. 10 mins. over a medium heat, remove and season with salt. Wipe the cooking fat from the pan using kitchen paper. Heat the oil in the same pan. Sauté the onions for approx. 3 mins., add the peppers and briefly cook then add the tomato puree and continue to cook for about 1 min. Add the stock and wine, bring to the boil, reduce the heat. Return the chicken to the pan, cover and simmer over a medium heat for around 20 mins. Remove the chicken, puree the sauce and pour back into the pan. Stir in the cream and lemon juice, return the chicken to the pan, heat through, season with salt and sprinkle with paprika.
  • Sauce

    Öl in derselben Pfanne warm werden lassen. Zwiebeln ca. 3 Min. andämpfen, Paprika kurz mitdämpfen, Tomatenpüree beigeben, ca. 1 Min. weiterdämpfen. Bouillon und Wein dazugiessen, aufkochen, Hitze reduzieren. Poulet wieder beigeben, zugedeckt bei mittlerer Hitze ca. 20 Min. köcheln. Poulet herausnehmen, Sauce pürieren, in die Pfanne zurückgiessen. Saucenhalbrahm und Zitronensaft darunterrühren, Poulet wieder beigeben, nur noch heiss werden lassen, salzen, mit Paprika bestreuen.
  • Dazu passen:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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