Chef John's Chicken Paprikash

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 35 mins
• Calories: 353 Calories

Ingredients

• ¼ cup heavy whipping cream
• salt to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 pinch cayenne pepper
• 4 teaspoons all-purpose flour
• 2 medium yellow onions, diced
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, or to taste
• 8 (5 ounce) bone-in, skin-on chicken thighs
• ¼ cup sweet Hungarian paprika
• ⅔ cup sour cream, room temperature

Recipe Instructions

Step 1

Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.

Step 2

Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.

Step 3

Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.

Step 4

Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.