Hendl is roasted chicken in German. So paprikahendl is paprika chicken. The dish is famous and even mentioned in Bram Stoker’s Dracula. I like a great novel, it sucks me in and gives me the breaks from reality that I need. I’m fairly nervous about my biopsy so any break from reality right now sounds good! I did get a mini break to Hawaii. I went with a few friends and saw a few old friends. I had great food and maybe too much wine. But lots of laughter and I felt alive! It was a nice break.
Now, back to chicken. Paprikahendl is commonly served in Austria. I want to make this dish, because it is often served with spatzel (which I am also making, but writing about separately).
First step is to fry the chicken.
Create a paprika sauce. To begin this typical sauce, first fry the onions, toast some of the seasoning, add tomato, wine, and stock. Then add the chicken back in to cook.
Yup it does look like something that a vampire would enjoy. I then add creme fraiche and roasted tomatoes to the sauce and cook some more. Then puree the sauce and add chicken and sauce back to the pan. Top with some red pepper and creme fraiche.
The result is delicious! It is rich and creamy and of course tastes like paprika. It is a great winter meal.
Original Recipe can be found here
- 4 chicken legs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons paprika
- 2 tablespoons flour
- 1/4 cup peanut oil
- 4 cups onions, thinly sliced
- 2 tablespoons minced garlic
- 1 teaspoon cumin seeds, toasted and ground
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 1 teaspoon marjoram
- 1/4 teaspoon thyme
- 1 bay leaf
- 2 tablespoons balsamic vinegar
- 1 cup dry white wine
- 2 cups chicken stock
- 1/4 cup heavy cream
- 2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
- 2 tablespoons creme fraiche
- Heat oven to 400º.
- Place bell peppers in oven on a cookie sheet and cook for 20 minutes.
- Turn peppers over and cook for 20 minutes.
- Let cool for 5 minutes then put in a ziplock bag and let sit for a another 5 minutes.
- Peel the skin off the peppers. Throw away the core and seeds and cut into 1 by 1/4 inch strips and set aside.
- Season each chicken piece with with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1 tablespoon of paprika. Lightly coat with flour.
- In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
- Add onions to the pan and saute for 5 minutes until golden brown.
- Add the garlic and cumin seeds. Cook 1 more minute.
- Add the tomato paste, tomato sauce, and remaining 2 tablespoons of paprika. Stir until well blended.
- Add the marjoram, thyme and bay leaf.
- Add the vinegar and wine. Add chicken stock, stir deglazing anything stuck to the pan.
- Season with remaining salt and pepper.
- Bring to a boil and add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes.
- Add cream and continue to simmer another 10 minutes or until the chicken is tender.
- Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree.
- Pour sauce over chicken. Reheat until warm. Garnish with pepper strips and creme fraiche.