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Smoked Paprika Chicken Stew


Highlands on You Gotta Eat Here.

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Rate this recipe 4/5 (2 Votes)


  • 2 Leeks, 5 celery stalks, salt and pepper, 1/2 tsp chili flakes, 1 tsp garlic
  • 10 chicken thighs 1 cup flour, 2 tbsp smoked paprika, 1 tbsp of each salt and pepper
  • 1 cup white wine, 2-3 cups chicken stock
  • 2 cups of torn swish chard
  • 10 baby potatoes



Step 1

Saute in large frying pan, leeks, celery, salt and pepper, add chili flakes, garlic til soft and then set aside.
Mix flour mixture and coat chicken thighs and saute in same frying pan with butter and oil until golden brown. Add leek mixture back in. Add 1 cup of white wine. Steam alcohol off and add 2 tbsp of sour cream, 1 tsp of dijon mustard, and 10 small baby potatoes cut in half and 2 cups of chicken stock or enough to almost cover chicken and potatoes. Bake in oven at 350 for 1 hour. Toss in a hand full of fresh swish chard. Serve with sauerkraut on top and toasted baguette on side.


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