Chicken and Sausage Paprikash

By marisa r – vaughan, ON
Chicken and Sausage Paprikash
  • Prep Time: 10
  • Total Time: 70

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About this Recipe

Parprikash is an Eastern European comfort, hearty stew.
Wholesome flavourful and hot, this chicken stew is great for the cold weather.
Sometimes when guests or family are arriving home, they tell me that they can smell the aromas from outside!

It's so easy that you prepare, simmer on low and you have a tasty weekend meal.


2 tbsp EVOO
6 Maple Leaf Prime Chicken Thighs
1 Pkg JMS Spicy Jalapeno Chicken Sausages, cut in half
1/2 red pepper, sliced, seeded
1 leek or onion, peeled, sliced
2 cloves, garlic, sliced
1 carrot, peeled, cut into coins
1 cup cremini or button mushrooms
2 tbsp smoked paprika
1 tsp each salt and pepper
1 tsp hot pepper flakes
1 tsp oregano or thyme
1 cup white wine
1 cup tomato puree
1 bay leaf
1 tbsp chopped parsley for garnish


Pour the EVOO into a preheated pan. Swirl

Add the chicken skin side down and the sausages.

Sear on all sides until golden.
Add the carrots and leeks, move around to colour, cook for 3-5 min.

Add the peppers, mushrooms, salt & pepper. Continue to cook.

When the liquids starts to evaporate and you begin to hear a sizzle...

Add wine

Allow to cook on med high for 5 min to evaporate some of the alcohol and bring to a rolling simmer.

Add the tomato puree, herbs and pepper flakes, stir.

Bring to a boil on med. high heat

Using tongs move the ingredients around so they do not stick as they bubble around.

Turning the meat when needed.

Lower the heat to a simmer and cover leaving the lid slightly ajar to allow steam to escape.

Check for liquids every 10 min. If liquids evaporate too quickly add 1/4cup water/wine.

Cook for approx. 1 hr in total or

until meat easily tears away with a fork.

Garnish with parsley.

Serve over a whole grain.

I have used quinoa and asparagus spears to complete the meal

Use your imagination: pasta, kamut, wild rice etc....


This can be prepared and placed in a crock pot as well.

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