Chicken Paprikash - Hungarian Chicken Stew - Food Wishes

Ingredients

• 4 pieces Bone-In Skin-On Chicken Thighs (about 2.5 lbs, trimmed)
• 2 tablespoons Kosher Salt (for seasoning chicken and onions)
• 2 tablespoons Olive Oil (for searing; vegetable oil works too)
• 1 large Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste
• 2 tablespoons All-Purpose Flour (for thickening the sauce)
• 1 teaspoon Smoked Paprika
• 2 tablespoons Sweet Hungarian Paprika
• 1 teaspoon Black Pepper (freshly ground)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1/2 cup Heavy Cream
• 1/2 cup Full‑Fat Sour Cream (use full‑fat to prevent curdling)
• 2 tablespoons Fresh Chives (chopped for garnish)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then generously season both sides with kosher salt.

   Time: PT5M

2. Sear the Chicken – Skin Side

   Heat olive oil in the Dutch oven over high heat. Place the thighs skin‑side down and sear for about 5 minutes until the skin is deep golden and renders fat.

   Time: PT5M

   Temperature: high heat

3. Sear the Other Side

   Flip the thighs and sear the flesh side for 3–4 minutes until lightly browned.

   Time: PT4M

   Temperature: high heat

4. Remove Chicken and Manage Fat

   Transfer the browned chicken to a plate. If there is an excess of rendered fat, spoon out 1–2 tablespoons and set aside for later use or discard.

   Time: PT2M

5. Sauté Onions

   Reduce heat to medium, add the diced onion with a pinch of salt, and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes.

   Time: PT6M

   Temperature: medium heat

6. Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

7. Create the Roux

   Sprinkle the flour over the onion‑garlic mixture, stir to coat, and cook for 3–4 minutes, forming a light roux.

   Time: PT4M

   Temperature: medium heat

8. Toast the Paprika

   Add smoked paprika followed by sweet Hungarian paprika, stirring for about 1 minute.

   Time: PT1M

   Temperature: medium heat

9. Deglaze with Broth

   Pour in the chicken broth, increase heat to high, and bring to a gentle simmer while scraping the browned bits from the pan.

   Time: PT5M

   Temperature: high heat

10. Braise the Chicken

    Return the chicken thighs (with any accumulated juices) to the pot, cover, reduce heat to medium‑low, and simmer for 45–60 minutes until the meat is fork‑tender.

    Time: PT55M

    Temperature: medium‑low heat

11. Skim Excess Fat (Optional)

    If desired, skim off about 75% of the fat that rises to the surface.

    Time: PT2M

12. Finish the Sauce

    Stir in the heavy cream and full‑fat sour cream, whisk until smooth, and bring back to a gentle simmer for 3–5 minutes.

    Time: PT5M

    Temperature: medium heat

13. Final Seasoning and Garnish

    Taste the sauce and adjust salt or pepper as needed. Garnish each serving with a dollop of sour cream and a sprinkle of chopped chives.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

35 g

Fiber

2 g