Meat & Seafood · Eastern European & Slavic

Chicken Paprikash

Name: Chicken Paprikash
Total time: 60 min
Yield: 2
Ingredients: 3 lb bone-in chicken thighs and drumsticks; 2 unit yellow onions (finely chopped); 2 tbsp butter or lard; 3 tbsp sweet Hungarian paprika; 1 ½ cup chicken stock or water; ¾ cup sour cream; 1 ½ tbsp all-purpose flour; 1 tsp salt; ½ tsp black pepper

9 ingredients · 60 minutes · 2 servings

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No porkNo alcohol

Contains: gluten, dairy

Ingredients

Servings:

3 lb	bone-in chicken thighs and drumsticks
2 unit	yellow onions (finely chopped)
2 tbsp	butter or lard
3 tbsp	sweet Hungarian paprika
1 ½ cup	chicken stock or water
¾ cup	sour cream
1 ½ tbsp	all-purpose flour
1 tsp	salt
½ tsp	black pepper

Method

simmer10 min
onion very soft without dark browning
Cook the onion in butter over medium-low heat until soft and sweet. A deeply browned onion pushes the sauce away from the clean paprika flavor that defines paprikash.
mix1 min
paprika evenly coats onion without scorching
Take the pan off direct heat and stir in the paprika. Paprika burns quickly in hot fat; blooming it off heat protects its sweetness from turning bitter.
braise35 min
chicken tender and cooked through
Add chicken, stock, salt and pepper, return to a gentle simmer, cover partially and braise until tender. Keep the liquid below a hard boil so the sauce stays concentrated and the meat remains succulent.
mix5 min
smooth creamy sauce
Whisk sour cream with flour and a little hot cooking liquid, then stir it into the pan over low heat. Warm gently without boiling hard; aggressive heat can split the sour cream.