Entree: Romania – Wallachia – Papricaș de pui (Chicken simmered in a sweet paprika and onion sauce finished with sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 48 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.4 kg) bone-in chicken pieces (thighs and drumsticks), skin on
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 tbsp (16 g) sweet paprika (preferably Hungarian)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine or water
- 1 bay leaf
- 1 tsp (4 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1 cup (240 g) sour cream (smântână) at room temperature
- 1 tbsp (8 g) all-purpose flour (to temper the sour cream and thicken)
- Fresh chopped parsley for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or deep skillet over medium-high heat, heat the oil and butter until hot.
2. Brown the chicken in batches, skin-side down first, until golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate and set aside.
3. Reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add the sliced red bell pepper and cook 3–4 minutes more.
4. Remove the pan from heat for 30 seconds and stir in the sweet paprika and tomato paste to avoid burning the paprika. Return to low heat and mix thoroughly with the onions and peppers.
5. Add the browned chicken back to the pot, pour in the chicken stock and wine, add the bay leaf and sugar if using. Bring to a gentle simmer, cover, and cook until the chicken is tender and cooked through, about 30–35 minutes.
6. When the chicken is done, remove about 1/2 cup (120 ml) of the hot cooking liquid and whisk it with the flour to make a smooth slurry. Whisk this back into the pot and simmer 2–3 minutes to thicken the sauce slightly.
7. In a bowl, temper the sour cream by whisking in 2–3 tablespoons of the hot cooking liquid, then stir the tempered sour cream into the sauce off the heat to avoid curdling. Reheat gently if needed—do not boil once sour cream is added. Adjust salt and pepper to taste.
8. Garnish with chopped parsley and serve hot with mămăligă, boiled potatoes, or wide egg noodles.