Viennese-style paprika chicken recipe - creamy chicken in paprika sauce just like in a pub

Are you looking for a classic paprikahendl that tastes like grandma's or a real pub? Then you've come to the right place. In this recipe, I'll show you step by step how to prepare a tender, creamy paprikahendl with plenty of flavor and soul.

The recipe is inspired by Viennese cuisine - with roots in Burgenland and Hungary - and is classically braised with onions, paprika powder, sour cream and roux. Easy to make, honestly cooked and ideal for anyone who loves traditional home cooking.

Preparation

Ingredients for 4 hungry people

Meat & seasoning:

1 kg chicken thighs (with skin for more flavor)
2 onions (finely diced)
2 tbsp sweet paprika powder (e.g. Pannonian)
1 teaspoon crushed caraway seeds
1 tbsp marjoram

Sauce & binding:

1 liter chicken soup
300 ml dry white wine
Zest of 1 lime and 1 lemon
150 g sour cream
50 g flour
Salt, pepper
Clarified butter for frying

Preparation - step by step

Fry the chicken pieces

Fry the chicken thighs in clarified butter on the skin side until crispy, then set aside.
Roast the onions

Braise the onions in the roast residue over a medium heat until golden brown - the darker, the tastier.
Paprika powder & white wine

Briefly sauté the paprika powder and deglaze with white wine. Add the caraway and marjoram.
Braise

Pour in the chicken stock and return the meat to the pan. Season with salt and simmer gently for 30 minutes.
Bind the sauce

Mix the sour cream with the flour, add a little hot sauce and stir into the pan. Bring to the boil briefly. If you like, you can purée the sauce.
Citrus zest for freshness

Stir in the lemon and lime zest - adds freshness and depth to the sauce.
Serve

Serve with butter dumplings, spaetzle or good bread. Add a glass of white wine and you're ready to enjoy.

Why you'll love this recipe

Classic paprika chicken with creamy sauce
Tender chicken meat like in a pub
Simple preparation with guaranteed success
Perfect for Sundays or guests
Austrian home cooking with history

Tip from HausmannKocht

If you have any leftover sauce: simply combine it with fried pointed cabbage and pasta the next day - the result is a new dish full of flavor.

You can find more recipes from Austrian cuisine on my YouTube channel.

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