Description
This Chicken Paprikash is a cozy, homey dish made with tender chicken thighs simmered in a rich sauce of sweet Hungarian paprika, onions, and sour cream. A small twist of adding a splash of white wine early in the sauce-building phase brightens the deep flavors without overpowering the traditional taste. It’s hearty, soul-warming, and perfect over buttered egg noodles or nokedli.
Equipment: Large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, cutting board, measuring cups and spoons, small bowl for tempering sour cream
Ingredients
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoons oil or lard
- 2 large yellow onions, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon tomato paste
- 1 1/4 cups chicken broth
- 1/2 cup sour cream, plus extra for serving
- 1 tablespoon flour (optional, for thickening)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- Fresh chopped parsley for garnish
- Cooked egg noodles or nokedli (Hungarian dumplings), for serving
Instructions
- Season the chicken generously on all sides with salt and pepper.
- In a large heavy pot or Dutch oven, heat the oil or lard over medium heat. Sear the chicken in batches, skin side down first, until golden brown on both sides. Remove to a plate and set aside.
- Reduce the heat slightly and add the chopped onions. Cook slowly, stirring often, until soft and golden, about 8–10 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the white wine, scraping the bottom of the pot to deglaze and pick up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in the sweet paprika and tomato paste. Cook gently for 1 minute to release the paprika’s aroma without burning it.
- Pour in the chicken broth and stir well to combine.
- Return the seared chicken pieces to the pot, nestling them into the sauce. Bring to a gentle simmer.
- Cover and cook over low heat for 30–35 minutes, or until the chicken is tender and cooked through.
- If you want a thicker sauce, mix the flour with a small amount of cold water to make a slurry, then stir it into the pot. Simmer for a few minutes to thicken.
- Remove the pot from the heat. In a small bowl, temper the sour cream by mixing it with a few tablespoons of the hot sauce, then slowly stir it back into the pot. This prevents curdling.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot over egg noodles or nokedli, with a sprinkle of fresh parsley and a dollop of extra sour cream if you like.
Notes
Adding a splash of dry white wine is a subtle yet meaningful twist. Traditional recipes stick to broth and onions, but the wine lightly lifts and brightens the base flavors, giving the dish a little more complexity without losing its Hungarian soul. It’s still deeply comforting, just a touch more vibrant — perfect for those who want just a whisper of freshness alongside the rich paprika sauce.
Serving Suggestions:
- Classic egg noodles or nokedli for authenticity
- Steamed rice if you want something simpler
- A light cucumber salad on the side for a refreshing contrast
Storage:
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat to prevent the sauce from separating.
Freezing:
Chicken Paprikash freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Nutrition
- Serving Size: 1 Serving
- Calories: 425
- Sugar: 2g
- Sodium: 560mg
- Fat: 29g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg