Chef John’s Chicken Paprikash

by

Description

After many, many requests, I’m excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Ingredients

  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • salt to taste
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 teaspoons all-purpose flour
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ¼ cup sweet Hungarian paprika
  • 1 pinch cayenne pepper
  • 2 cups chicken broth
  • ⅔ cup sour cream, room temperature
  • ¼ cup heavy whipping cream

Instructions

  1. Season chicken generously on both sides with salt. Heat olive oil in a heavy
  2. deep-sided pan (that comes with a lid) over high heat and brown the chicken well
  3. skin-side down
  4. about 5 minutes; flip and continue to sear until other side is browned
  5. 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  6. Add onions and a pinch of salt to the same pan and saute over medium until golden
  7. about 5 minutes. Add garlic
  8. tomato paste
  9. and flour and cook
  10. stirring
  11. another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt
  12. freshly ground black pepper
  13. smoked paprika
  14. and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  15. Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce
  16. cover the pan with the lid
  17. and simmer
  18. basting occasionally with the sauce
  19. until the chicken is no longer pink in the centers and is fork-tender
  20. 45 to 60 minutes. Remove the chicken and transfer to a plate.
  21. Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer
  22. stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer
  23. uncovered
  24. basting often
  25. until chicken is heated through and very tender
  26. about 10 minutes. Taste and adjust seasoning if needed.

Prep Time: 10 mins

Cook Time: 1 hr 25 mins

Total Time: 1 hr 35 mins

Servings: 8

Leave a Comment