Description
This Chicken Paprikash features tender chicken thighs simmered in a creamy, rich paprika sauce, offering a comforting twist on a classic Hungarian dish. Perfectly served over egg noodles or dumplings, it’s a delightful meal that’s sure to please.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth (low-sodium)
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped (for garnish)
- Egg noodles or dumplings (for serving)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown and crispy. Avoid overcrowding; do this in batches if necessary.
- Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the chopped onion. Sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for another minute, stirring frequently.
- Stir in sweet paprika and smoked paprika (if using), cooking for 30 seconds to release flavors.
- Pour in chicken broth, scraping the bottom of the skillet to deglaze.
- Return the seared chicken thighs to the skillet, skin-side up, and bring to a gentle simmer.
- Cover the skillet with a lid and reduce heat to low. Simmer for 30-35 minutes until chicken is tender and cooked through (internal temperature should reach 165°F/75°C).
- Once cooked, remove chicken from the skillet and cover with foil to keep warm.
- In a small bowl, whisk together sour cream and flour until smooth.
- Gradually add a ladleful of hot broth into the sour cream mixture, whisking constantly to temper it.
- Pour the sour cream mixture back into the skillet and stir well.
- Increase heat to medium and let the sauce simmer for 5-7 minutes until slightly thickened. Adjust seasoning with salt and pepper if needed.
- While the sauce thickens, cook egg noodles or dumplings according to package instructions.
- Serve the chicken over the noodles or dumplings, generously spooning the creamy paprika sauce on top. Garnish with fresh parsley.
Notes
- For a richer flavor, consider using homemade chicken broth.
- Adjust the amount of paprika based on your spice preference.
- This dish can be made ahead of time and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 50 minutes