Entree: Hungary – Transdanubia – Bakonyi Csirke (Chicken braised in a creamy Hungarian paprika and mushroom sauce typical of the Bakony region)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (30 ml) sweet Hungarian paprika (preferably fresh)
- 1/2 cup (120 ml) dry white wine (optional) or additional stock
- 1 1/2 cups (360 ml) chicken stock
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 3/4 cup (180 ml) sour cream, at room temperature
- 1 tsp (5 ml) lemon juice or 1 tsp (5 ml) white wine vinegar (to prevent sour cream from curdling)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Nokedli/egg noodles or boiled potatoes, for serving

Instructions

1. Season the chicken thighs generously with salt and pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat and brown the chicken skin-side down until golden, about 6–8 minutes per side; remove and set aside.
2. Reduce heat to medium, add butter to the pan, and sauté the chopped onion until translucent, about 5–7 minutes. Add garlic and sliced mushrooms and cook until the mushrooms release their juices and begin to brown, about 6–8 minutes.
3. Remove the pan from heat briefly and stir in the sweet Hungarian paprika and tomato paste (adding paprika off direct high heat prevents burning). Return to medium heat and pour in the white wine to deglaze the pan, scraping up browned bits.
4. Sprinkle the flour over the vegetables, stir to combine, and cook 1 minute. Gradually add the chicken stock while stirring to create a smooth sauce.
5. Return the browned chicken to the pan, skin-side up, submerging partially in the sauce. Bring to a gentle simmer, cover, and cook until the chicken is cooked through, about 25–30 minutes.
6. In a small bowl, whisk the sour cream with the lemon juice or vinegar. Temper the sour cream by stirring in 2–3 tbsp (30–45 ml) of the hot cooking liquid, then stir the tempered sour cream into the pan. Heat gently without boiling for 2–3 minutes to thicken and meld flavors. Adjust seasoning with salt and pepper.
7. Garnish with chopped parsley and serve hot over nokedli, egg noodles, or boiled potatoes.