Chicken Paprikash

Sweet paprika, sour cream, and dumplings to catch it.

⏱ 1 hr · easy · 🍽 serves 6

Ingredients

• 3 lb bone-in chicken thighs
• 3 tbsp lard or oil
• 2 onions, finely diced
• 3 tbsp sweet Hungarian paprika
• 1 tsp hot paprika, optional
• 1 bell pepper, diced
• 1 tomato, diced
• 1 1/2 cups chicken stock
• 1 cup sour cream
• 1 tbsp flour
• Kosher salt
• Egg noodles to serve

Steps

1. Season and brown the chicken skin down in the fat, 6 minutes. Remove it.
2. Cook the onions in the fat over low heat for 10 minutes until completely soft and sweet.
3. Take the pan off the heat and stir in the paprika. Off the heat matters: paprika scorches in seconds and turns bitter.
4. Return to the heat with the pepper, tomato and stock. Add the chicken and simmer covered 35 minutes.
5. Whisk the flour into the sour cream, temper it with a ladle of the hot sauce, then stir it back in off the heat.
6. Warm through without boiling and serve over noodles.