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 stainless-steal can’t provide.
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1 onion finely chopped
1 garlic, minced
4 Tbsp. canola oil
2 Tbsp. paprika
1 Tsp. black pepper
1 Tbsp. kosher salt
4 to 5lb chicken cut up into pieces
1/4 cup flour
1 1/2 cups water or enough to cover chicken
1/2 cup sour cream
2 Tbsp. flour (to use to thicken sauce)
Heat a large Dutch oven over medium heat. Brown the onions and garlic in 2 Tbsp oil, take out of the pan when they have caramelized. Salt, pepper and 1/4 cup flour, roll the pieces of chicken thoroughly before browning, set aside. Slowly add the remaining 2 Tbsp. Of oil to the pan, heating the oil before adding the chicken is to insure that the meat doesn’t stick while cooking. After the oil has heated, add the seasoned chicken to the pan and brown on all sides. Once they’ve browned, add the onions back into the pan along with the paprika, and 1 Tsp salt. Cover it with water, and simmer slowly until meat is tender and thoroughly cooked.
Once the chicken is tender and somewhat falling off the bone, remove it from the pot. Mix the flour with some of the chicken broth from the pan to produce a thicker gravy, add the mixture back into the pot and bring it to a boil until it is coats the back of the spoon. Add the sour cream to the sauce (make sure you temper it with the broth before adding to the entire batch) or reserve for a dollop on top when served. Add the chicken back into the pot and slowly heat. Taste and adjust salt as necessary.
Serve with Egg Noodles or Nokedli recipe
