Easy Hungarian Chicken Paprikash
How to make Hungarian chicken paprikash from scratch. This simplified version comes together fast and has a confident and cozy sweet paprika flavor. Perfect for a weeknight dinner.
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Servings: 4
Equipment
- 1 large, deep heavy bottomed pan or braiser )12 inch ideal) with a fitting lid
Ingredients
- 8 chicken thighs, boneless, skinless, about 2 lbs
- kosher salt, to taste
- ground black pepper, to taste
- 1 tablespoon cooking oil (vegetable, sunflower, olive)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoon AP flour
- 4 tablespoon Hungarian paprika (aka sweet paprika)
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoon fresh parsley, finely chopped
Instructions
- Pat dry the chicken thighs while you heat a 12 inch deep pan over medium-high heat with the 1 tablespoon of oil. Season chicken with salt and pepper on one side.
- Sear the chicken, seasoned side down, and season the top side while searing. When golden brown, flip. Work in batches of 4 thighs for best results. Remove seared pieces to a side plate.
- Lower the heat to medium and in the fat rendered by the chicken saute the sliced onion until softened, about 3 mins. Add the minced garlic, stir and saute another 1 minute. Add the flour and paprika, stir and cook for about 1 minute.
- Work in the chicken broth a little bit at a time, stirring it in.
- Add back the chicken thighs and lower the heat to low. Cover with lid and simmer for 15 minutes until the chicken thighs are very tender.
- Remove the chicken thighs to a plate. Turn off the heat. To the container with 1 cup of sour cream add a few ladlefulls of the paprika sauce. Stir to temper. Add back the mixture to the pan and stir to combine. Stir in half the parsley.
- Either add back the chicken to the pan OR plate cooked, buttered egg noodles on a platter, arrange chicken thighs over and smother with the sauce. Serve garnished with the remaining parsley.
Video
Notes
Chicken paprikash is best enjoyed served over egg noodles such as spaetzle or even regular American broad egg noodles. Cook the noodles according to the package instructions to al dente. Toss with a bit of butter and keep warm and covered until the chicken is ready to plate.
