Entree: Hungary – Northern Hungary – Csirkepaprikás (Hungarian chicken stewed in a sweet paprika and onion sauce finished with sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, finely chopped
- 2 tbsp (30 g) sweet Hungarian paprika (preferably freshly ground)
- 1 tbsp (15 g) all-purpose flour
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) crushed tomatoes or tomato passata
- 1 small green bell pepper, seeded and sliced (optional)
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup (240 ml) sour cream
- 1 large egg yolk (to temper and stabilize sour cream)
- Fresh parsley, chopped, for garnish

Nokedli (Hungarian dumplings)
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) water, plus more as needed
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) butter for tossing

Instructions

1. Pat the chicken pieces dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat the lard or oil over medium heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
2. Reduce heat to medium-low. Add the chopped onions to the pot and cook slowly until soft and translucent, about 10–12 minutes; do not let them brown.
3. Remove the pot from the heat briefly and stir in the sweet Hungarian paprika and the flour to coat the onions (this prevents the paprika from burning). Return to heat and stir for 30 seconds.
4. Add the crushed tomatoes, chicken stock, sliced bell pepper if using, and bay leaf. Return the chicken to the pot, bring to a gentle simmer, cover, and cook until the chicken is tender and cooked through, about 30–35 minutes.
5. Meanwhile make the nokedli: in a bowl whisk together the flour and salt. Beat the eggs with 1/2 cup (120 ml) water, then stir into the flour until a sticky, thick batter forms; add a little more water if too stiff.
6. Bring a large pot of salted water to a boil. Using a spaetzle maker or a large-holed colander, press the batter into the boiling water to form small dumplings. Cook until they float, about 2–3 minutes, then scoop out with a slotted spoon into a bowl and toss with 2 tbsp (30 g) butter.
7. When the chicken is done, remove a little hot cooking liquid and whisk the egg yolk into the sour cream to temper it. Stir the tempered sour cream into the pot off the heat to avoid curdling, mixing gently until the sauce is creamy. Heat through gently for 2–3 minutes; do not boil.
8. Adjust seasoning with salt and pepper. Serve the csirkepaprikás over nokedli or alongside boiled potatoes, garnished with chopped parsley.