Chicken Paprikash Hungarian Style (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds chicken thighs and legs, bone-in, skin-on
02 -
1/2 cup all-purpose flour
03 -
3 tablespoons paprika (or Hungarian paprika, according to preferred heat level)
04 -
1 teaspoon sea salt
05 -
1/2 teaspoon black pepper
06 -
2 tablespoons vegetable oil
07 -
1 cup sweet onion, finely chopped
08 -
1/8 teaspoon cayenne pepper
09 -
2 cups low sodium chicken stock
10 -
1 cup sour cream
# Instructions:
01 -
In a large mixing bowl, combine all-purpose flour, 2 tablespoons of paprika, sea salt, and black pepper. Reserve any excess flour for later use.
02 -
Coat chicken thighs and legs thoroughly in the seasoned flour mixture, ensuring all surfaces are evenly covered.
03 -
Heat vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. Place the dredged chicken pieces skin side down and brown all sides until golden, approximately 3 minutes per side. Remove chicken and set aside.
04 -
Add chopped sweet onion, remaining paprika, and cayenne pepper to the pot. Sauté for about 2 minutes until the onion is soft and fragrant.
05 -
Return browned chicken to the pot. Pour in chicken stock, bring to a boil, then lower heat. Cover and simmer gently for 45 minutes or until chicken is cooked through and tender.
06 -
In a separate bowl, mix the reserved flour with sour cream and 1/2 cup of hot cooking liquid from the pot. Whisk until completely smooth.
07 -
Gradually stir the sour cream mixture into the pot. Simmer uncovered, stirring gently, for an additional 5 minutes until the sauce turns pale orange and thickens. Adjust seasoning to taste before serving.
# Notes:
01 -
Utilize bone-in chicken to achieve a richer, fuller-bodied sauce.
02 -
Select Hungarian paprika for an authentic, moderately spicy flavor, or combine with smoked paprika for depth.
03 -
Properly brown the chicken at the start to build robust savory notes in the final dish.
04 -
To prevent curdling, always temper sour cream with hot liquid before incorporating into the sauce.