Description

Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and legs simmered in a rich, flavorful paprika-spiced sauce, finished with a creamy sour cream mixture that thickens the sauce to perfection. This comforting, hearty stew is perfect for a family dinner and serves six.

Ingredients

Units Scale

Chicken and Coating

2 lbs chicken thighs and legs, bone-in and skin-on
1/2 cup all-purpose flour
3 tbsp paprika (Hungarian paprika recommended for heat, regular paprika for mild)
1 tsp sea salt
1/2 tsp black pepper

Cooking

2 tbsp vegetable oil
1 cup sweet onion, chopped
1/8 tsp cayenne pepper
2 cups low sodium chicken stock

Finishing Sauce

1 cup sour cream

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Instructions

Prepare the coating: In a bowl, combine the flour, 2 tablespoons of paprika, sea salt, and black pepper. Choose paprika based on your spice preference—Hungarian paprika adds heat, while regular paprika is milder. Dredge the chicken pieces in this mixture thoroughly, ensuring they are well-coated. Save any leftover flour mixture for later use in the sauce thickening step.
Brown the chicken and sauté onions: Heat the vegetable oil in a large Dutch oven or skillet over medium-high heat. Add the coated chicken pieces and brown them for about 3 minutes on each side until they develop a golden crust. Remove the browned chicken and set aside. In the same pot, add the chopped onion, remaining 1 tablespoon of paprika, and cayenne pepper. Sauté the onions until tender and fragrant, about 2 minutes.
Simmer the chicken: Return the browned chicken pieces to the pot and pour in 2 cups of low sodium chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer gently for approximately 45 minutes, or until the chicken is fully cooked and tender.
Thicken the sauce: In a bowl, combine the reserved leftover flour mixture with the sour cream and 1/2 cup of the cooking liquid taken from the skillet. Whisk until smooth and creamy. Pour this mixture back into the pot with the chicken and simmer uncovered for 5 minutes, stirring occasionally. The sauce will become a very pale orange color. Taste and adjust seasoning if necessary before serving.

Notes

Use Hungarian paprika for authentic flavor and mild heat or regular paprika for a subtler taste.
Do not discard the leftover flour mixture after coating the chicken; it’s essential for thickening the sauce.
If the sauce becomes too thick, add a bit more chicken stock to adjust consistency.
Serve Chicken Paprikash over egg noodles, mashed potatoes, or rice for a complete meal.