PT120M
Serves 8 -10
Authentic Hungarian Chicken Paprikash

Chicken Paprikash

Csirke Paprikás

This is Grandma’s favorite quintessential Hungarian comfort food, rich and satisfying Authentic Hungarian Chicken Paprikash.  Slow-cooked chicken, which is rich with a dense fond, comforts the soul as well as the pallet.  There are very few ingredients, however, they cuddle together to make the perfect marriage.  I do all my meat searing and stewing in my orange Le Creuset Dutch oven.  I love how it performs without burning, making a beautiful fond on the bottom for a depth of flavor that stainless steel can’t provide.

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Authentic Hungarian Chicken Paprikash

Serves 6-8

1 yellow onion, finely chopped

6 cloves garlic cloves, thinly sliced

4 Tbsp. canola oil

1 tablespoon unsalted butter

3 tablespoons Hungarian paprika

2 teaspoons hot Hungarian paprika

2 small red bell peppers, chopped into 1-inch pieces, 2 cups

1 1/2 teaspoons black pepper

4 teaspoons kosher salt

2 1/2 lbs chicken bone-in thighs

3 tablespoons flour

1/2 cup dry white wine

1 tablespoon fresh thyme leaves, plus more for garnish

1 bay leaf

1 1/2 cups water or enough to cover the chicken

1/2 cup sour cream

Preheat oven to 350 degrees F.  Sprinkle the chicken all over with 2 1/2 teaspoons salt, hot paprika, and 1 teaspoon black pepper. Place chicken, skin side down, in a 12 skillet oven-proof. Cook over medium-high until skin is browned and crisp, 10-12 minutes. transfer chicken, skin side up to a plate, and set aside. Don’t wipe out the skillet.

Add butter, bell peppers, onion, and garlic to skillet; cook over medium-high, stirring often, until onion starts to soften, about 5 minutes. Stir in flour and sweet paprika; cook, stirring constantly, 1 minute. Add wine; cook, stirring constantly, 1 minute until thickened, about 1 minute. Add 1 1/2 cups water, 1 tablespoon thyme, bay leaf, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon black pepper. Bring to a boil, stirring occasionally. 

Add the chicken skin side up into the skillet; transfer to the preheated oven and roast, uncovered until the sauce is slightly reduced and a thermometer inserted in the thickest portion of chicken registers 165 degrees, about 30 minutes.  Transfer chicken, skin side up to a plate. Transfer 1/4 cup of the pan sauces to a small bowl; stir in sour cream. Stir sour cream mixture back into remaining pan sauce in skillet until well combined. Return chicken to skillet, skin side up. Serve with cooked egg noodles, and garnish with additional thyme. 

Serve with Egg Noodles or Nokedli recipe

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