This classic Hungarian Chicken Paprikash features tender braised chicken and a tangy sauce spiced with paprika.
Chicken Paprikash. Sigh. Isn’t it a thing of beauty?
I think food is more appetizing when it has a vibrant color. Too many foods are in the white-beige-brown category, in my opinion. One way to add more color to your plate is to eat lots of fresh fruits and vegetables.
Another way is to drench your chicken in a bright orange sauce that was sent straight from Hungarian heaven.
If you’ve never had Chicken Paprikash, you’re in for a real treat! If you like Beef Stroganoff, you’ll like Chicken Paprikash. The sauce is really similar in flavor due to the addition of the sour cream. It has just the right amount of tang to offset the robust flavor from the Hungarian paprika.
Which reminds me… make sure you use REAL Hungarian paprika in this recipe, not just any old paprika you have sitting around in your spice cabinet. Look for the kind that is sold in a tin rather than in a bottle.
Making this recipe comes with the bonus of buying yourself an adorable little tin of paprika. I kind of love mine.
I served this over a bed of egg noodles, but it’s also lovely served with spaetzle or even plain rice. If you wanted to get really crazy you could even serve it with a salad or some other type of non-meat-or-starch option.
Oh, and this definitely calls for a glass of crisp white wine. Okay, fine, maybe even two glasses.
Here’s What You’ll Need:
6-Quart or Larger Dutch Oven (this one’s my favorite!)
Here’s Your Recipe!
The Wanderlust Kitchen
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- 3 pounds bone-in, skin-on chicken legs and thighs (about 4 chicken quarters)
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 medium yellow onions, thinly sliced
- 2 small tomatoes, diced
- 2 tablespoons Hungarian paprika
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon dried thyme
- 2 cloves garlic, peeled and minced
- 1 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/2 cup sour cream
- Pat the chicken pieces dry and season liberally with salt and pepper. Heat the butter and vegetable oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Working in batches, add chicken pieces to the pan in a single layer skin side down. Brown for 4 minutes, then turn and cook for another 3 minutes. Remove browned chicken from pan and set aside. Repeat with remaining chicken.
- Add the sliced onion to the pan and cook for 10 minutes, until softened and brown. Add the tomatoes, paprika, cayenne, thyme, and garlic. Cook for 30 seconds.
- Add the broth and wine to the pot and bring the mixture to a boil. Turn the heat down to low and return the chicken to the pan. Spoon sauce over the top of the chicken and cover the pot with a lid. Simmer for 1 hour.
- Remove the chicken from the pot and let the sauce cool, uncovered, for 5 minutes. Stir in the sour cream. Taste and add salt and pepper as needed. Return the chicken to the pot and serve.
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