Entree: Hungary – Chicken Paprikash (Paprika chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (approx. 24 oz (680 g) total)
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, thinly sliced
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (2 g) smoked paprika (optional)
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine or extra stock
- 1 cup (240 ml) sour cream
- 1 tbsp (15 ml) lemon juice (optional)
- 1 tbsp (15 ml) chopped fresh parsley
- Cooked wide egg noodles or dumplings for serving

Instructions

1. Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven over medium-high heat, heat the oil and sear chicken skin-side down until golden, 6–8 minutes per side; remove and set aside.
2. Reduce heat to medium, add butter to the pan and sauté the sliced onion until soft and translucent, about 8–10 minutes.
3. Stir in the sweet paprika and smoked paprika (if using) for 30 seconds to bloom the spice, then sprinkle in the flour and cook 1 minute more.
4. Gradually stir in the chicken stock and wine, scraping up browned bits. Return the chicken to the pan, bring to a simmer, cover, and cook gently for 25–30 minutes until the chicken is cooked through.
5. Remove the chicken to a plate. Off heat, temper the sour cream by whisking a few spoonfuls of the hot sauce into it, then stir the mixture back into the pan. Return chicken to the sauce and warm through; do not boil after adding sour cream.
6. Adjust seasoning with salt, pepper, and lemon juice if using. Sprinkle with chopped parsley and serve over egg noodles or dumplings.