Hungarian Chicken Paprikash with Bone-In Chicken Thighs
A comforting Hungarian chicken paprikash made with bone-in, skin-on chicken thighs, sweet and smoked paprika, and a creamy sour cream sauce. The chicken simmers until tender in about 45 minutes—perfect with egg noodles, rice, or mashed potatoes.
Servings 4
Ingredients
- 2 tablespoons 30 ml vegetable oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon 7 g sweet Hungarian paprika
- 1 teaspoon 5 g smoked paprika (optional)
- 1/2 teaspoon 3 g salt
- 1/4 teaspoon 1 g black pepper
- 1 1/2 pounds 680 g bone-in, skin-on chicken thighs
- 1 cup 240 ml chicken broth
- 1/2 cup 120 ml sour cream
- 2 tablespoons 16 g all-purpose flour
- Fresh parsley chopped, for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in sweet Hungarian paprika, smoked paprika (if using), salt, and black pepper. Cook spices for 1 minute, stirring constantly to prevent burning.
- Add chicken thighs to the skillet, browning them slightly on both sides, about 3-4 minutes per side.
- Pour in chicken broth, bring to a simmer, then cover and let cook for 25 minutes until chicken is cooked through and tender.
- In a small bowl, combine sour cream and flour until smooth. Temper this mixture by adding a few spoonfuls of hot cooking liquid from the skillet, stirring constantly.
- Slowly whisk the sour cream mixture back into the skillet and cook uncovered for an additional 5 minutes, stirring frequently, until the sauce thickens.
- Garnish with freshly chopped parsley and serve hot over egg noodles, rice, or mashed potatoes.