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Gluten-free Chicken Paprikash

@GFHomemade  #GlutenFreeHomemade

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Updated May 27, 2016.

Gluten-free Chicken Paprikash

Chicken Paprikash is a Hungarian old-world classic traditionally served over hot buttered, broad egg noodles . . . 

. . . Now you can enjoy this elegant comfort food sans gluten!

Most chicken recipes utilizing the braising cookery method begin by dredging chicken pieces in a seasoned flour mixture before browning in oil.

Eliminating the seasoned flour mixture makes this version of Chicken Paprikash, gluten-free.

Browning brings out flavors from deep in the meat.

After browning the chicken and setting it aside, I built a highly seasoned pan sauce, returned the chicken to the pan and let the concoction simmer, covered, until the meat was tender (braising). 

Braising infused the meat with a delightful “punch” of complex flavors and bright eye appeal.

A creamy, piquant aroma wafting from the kitchen drew family members to the table before this main dish was ready to serve.  

They couldn’t wait to dig in and sample its deliciousness!

When dished up on a nice serving platter and garnished with snipped fresh parsley, the presentation is elegant.

Consider tweaking the flavor nuances by using, smoked paprika or substituting fresh ground black pepper for the cayenne.

Instead of hot buttered noodles, serve this historic main dish over hot cooked rice, gluten-free spaetzle or boiled potatoes.

For a wonderful meal packed with nutrition, add a green salad with a French vinaigrette and some pickled beets on the side.


Gluten-free Chicken Paprikash

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Time:  1 hour, 30 minutes

Servings:  6

Ingredients

  • 2 ½ to 3 ½ pound whole chicken, cut into pieces
  • 2 tablespoons cold pressed virgin olive oil
  • Sea salt
  • Ground cayenne
  • 1 cup chopped onion
  • 1 tablespoon sweet Hungarian paprika
  • ½ cup  dry white wine
  • ½ cup  chicken stock
  • ½ cup sour cream
  • Fresh parsley, snipped

Instructions

  1. Sprinkle chicken pieces on all sides with salt and ground cayenne.
  2. In a large frying pan or Dutch oven, heat olive oil over medium high heat until shimmering.
  3. Add chicken and brown on all sides.
  4. Remove chicken from the frying pan and set aside.
  5. To the frying pan, add the onion and cook over medium heat until translucent, but not browned.
  6. Sprinkle 1 tablespoon paprika over cooked onion and stir until combined.
  7. Add browned chicken to frying pan, turning each piece to coat it in the onion-paprika mixture.
  8. Stir together white wine and chicken broth and then pour into frying pan, around the chicken pieces.
  9. Bring to a boil, and then reduce heat to a simmer.
  10. Cover and adjust heat to maintain a simmer for 30 to 35 minutes or until chicken is tender.
  11. Remove chicken to a serving platter
  12. Cover chicken and set aside; keep warm.
  13. Over medium low heat, stir sour cream into the pan sauce until sauce is smooth and heated through; do not boil.
  14. Pour sauce over chicken pieces.
  15. Garnish with snipped fresh parsley.

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