Chicken paprika

Chicken paprika

Main Course

  • 4

    Number of People

  • Expensive


  • Medium


  • Preparation time

  • Cooking time


  • 1.2 kg chicken sliced
  • 2 yellow onions sliced
  • 3 garlic cloves peeled and crushed
  • ½ L veal stock
  • 250 ml liquid cream
  • 2 tbsp vegetable oil
  • 2 tbsp powdered paprika
  • 2 tbsp chopped parsley
  • Dijon mustard
  • Salt and pepper


Set the thermostat to 130°C in Sauté mode. Heat the oil and sauté the onions without browning.

Add the chicken seasoned with salt and pepper, garlic cloves and paprika. Sauté for 2 to 3 minutes. Set the thermostat to 100°C in Simmer mode.

Add the veal stock and liquid cream and leave to simmer for 20 minutes. At the end of the cooking, add the chopped parsley and mustard. Serve hot.