Main Dish

Chicken Paprika

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448

  • RECIPE YEAR: 2018
  • RECIPE BY: William Case
  • YIELD: Serves 4
  • PAIRS WELL WITH: Soda Rock Winery

The smoky flavor of Hungarian paprika infuses deboned chicken so every bite melts in your mouth. Pour Soda Rock Cabernet Sauvignon alongside.

  • 1 whole chicken
  • 4 cups cold water
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • Sea salt and freshly ground pepper, to taste
  • 2 tablespoons Hungarian paprika
  • 1/4 cup crème fraîche
  • Cooked egg noodles for serving
  • Chopped fresh chives for garnish
  • Aleppo pepper or Hungarian paprika for garnish


Remove the chicken from the bones; discard the skin and reserve the bones and trimmings. Cut the meat into medium-size pieces. Refrigerate the meat until ready to use. 

Put the bones and trimmings in a medium stockpot and add the cold water. Set over high heat and bring to a boil, then immediately reduce to a simmer. Simmer the stock for 4 hours, skimming occasionally. Strain the stock, discarding the solids.

In another large pot over medium heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until browned. Add a pinch of salt, the chicken meat and paprika and cook, stirring occasionally, for 3 to 5 minutes. Add 2 cups of the chicken stock and simmer, stirring occasionally, until the chicken is cooked through, 15 to 20 minutes. Stir in the crème fraîche and season with salt and pepper.  

Serve the chicken paprika over egg noodles and garnish with chives and Aleppo pepper.

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448