Chicken Paprikash with Liver, Elevating a Central European Classic
Introduction
Some dishes stay with us for a lifetime. Others gently evolve them without losing their soul. This chicken paprikash with liver stands right at that intersection.
Rooted in Central European tradition, it brings a deeper, more refined layer of flavor. Chicken livers don’t dominate—they enhance. The result is a paprikash that feels familiar, yet tastes more complete and balanced.
Why This Recipe Works
- the combination of chicken and liver creates natural depth and richness
- chicken livers subtly thicken the sauce without heaviness
- sour cream softens and rounds the paprika base
- proper timing keeps the liver tender and delicate
Ingredients (Serves 4)
- 600 g boneless chicken thighs (skinless)
- 250–300 g chicken livers
- 2 large onions
- 2 tbsp lard (or oil)
- 1–1.5 tbsp sweet paprika
- 1 tsp smoked paprika (optional)
- 2 cloves garlic
- 1/2 tsp caraway seeds
- salt
- black pepper
- approx. 200 ml stock
To finish:
- 150 ml sour cream
- 1 tsp plain flour (optional)
Method
- Build the base
- Slowly sauté finely chopped onions in lard until deep golden
- Add garlic and cook briefly
- Add the chicken
- Add the chicken pieces and sear lightly on all sides
- Paprika moment
- Reduce heat
- Add paprika (and smoked paprika if using)
- Stir quickly to avoid bitterness
- Simmer
- Add stock and caraway seeds
- Cover and simmer for about 25 minutes
- Add the liver
- Add cleaned chicken livers
- Simmer for another 10–12 minutes
- Cream finish
- Mix sour cream with flour (if using)
- Stir into the sauce
- Simmer briefly
- Final seasoning
- Season with salt and black pepper
- Sauce should be smooth and creamy
Serving
- Serve with elbow macaroni
- Finish with a light sprinkle of fresh parsley if desired
Wine Pairing
- Grüner Veltliner
- Dry Riesling
- Blaufränkisch
Recipe Details
- Cuisine: Central European
- Course: Main course
- Servings: 4
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 60 minutes
- Difficulty: Medium
