DinnerMain Course

Paprika Baked Chicken With Stuffing

Name: Paprika Baked Chicken With Stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 1,500 g bone-in skin-on chicken piece such as thighs and drumsticks; 2 tbsp butter; 1 pcs yellow onion finely chopped; 1 pcs celery finely chopped; 300 g day-old bread cut into 2cm (3/4 inch) cubes; 1 tsp dried thyme; 240 ml chicken broth; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tsp paprika; 1 tsp salt; 0.5 tsp black pepper freshly ground; 3 tbsp butter cold, cut into small pieces; 2 tbsp fresh parsley chopped (optional)

Tender, juicy chicken pieces are seasoned with paprika and baked to perfection on a bed of savory, homemade bread stuffing. The stuffing soaks up all the delicious pan juices, making this a simple and incredibly comforting one-pan meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Easy
Per serving: 1,164 kcal

Allergen information: may contain celery, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,500 gbone-in skin-on chicken piece, such as thighs and drumsticks

stuffing

2 tbspbutter
1 pcsyellow onion, finely chopped
1 pcscelery, finely chopped
300 gday-old bread, cut into 2cm (3/4 inch) cubes
1 tspdried thyme
240 mlchicken broth

stuffing seasoning

0.5 tspsalt
0.25 tspblack pepper, freshly ground

chicken seasoning

1 tsppaprika
1 tspsalt
0.5 tspblack pepper, freshly ground

for chicken

3 tbspbutter, cold, cut into small pieces

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large bowl · skillet · cutting board · knife · baking dish · meat thermometer

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 10 min
Cook’s note: Ensure the oven rack is in the middle position for even cooking.
2
Melt the stuffing butter in a skillet over medium heat, then add the chopped onion and celery. Cook for 5-7 minutes until softened.
About 7 min
3
In a large bowl, combine the bread cubes, the cooked onion and celery mixture, dried thyme, stuffing salt, and stuffing pepper.
About 2 min
Cook’s note: Using day-old bread helps it absorb the liquid without becoming overly mushy.
4
Pour the chicken broth over the bread mixture and toss gently until everything is evenly moistened.
About 1 min
5
Spread the stuffing mixture evenly into a 9x13 inch (23x33 cm) baking dish.
About 1 min
6
In a small bowl, combine the paprika and the salt and pepper for the chicken seasoning.
About 1 min
Cook’s note: For a smoky flavor, you can use smoked paprika instead of sweet paprika.
7
Pat the chicken pieces dry with paper towels and arrange them in a single layer on top of the stuffing.
About 2 min
Cook’s note: Drying the skin helps it become crispier during baking.
8
Sprinkle the paprika mixture evenly over all the chicken pieces.
About 1 min
9
Dot the tops of the chicken pieces with the cold butter pieces.
About 1 min
Cook’s note: The butter melts over the chicken as it bakes, adding flavor and helping to brown the skin.
10
Bake for 40-45 minutes, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 74°C (165°F).
About 45 min
Cook’s note: If the skin is browning too quickly, you can loosely tent the dish with foil for the last 10-15 minutes of baking.
11
Remove from the oven and let the dish rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices in the chicken to redistribute, resulting in a more tender and flavorful meat.
12
Garnish with optional fresh parsley and serve immediately.
About 1 min

Per serving

Nutrition

70%Score

Calories: 1,163.8kcal
Protein: 76.1g
Carbs: 43.2g
Fat: 73.2g
Fibre: 3.5g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in an oven preheated to 175°C (350°F) until warmed through, about 10-15 minutes.