Ingredients
Chicken
- 3 lb bone-in, skin-on chicken drumsticks and thighs (can substitute with boneless, skinless chicken thighs)
- Salt & pepper
- 1 tbsp olive oil
- 3 tbsp butter
Vegetables and Flavorings
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 large tomato, diced
- 4 cloves of garlic, minced
- 1 tbsp tomato paste
Spices
- 3 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp hot paprika or a pinch of cayenne pepper
Liquids and Thickener
- 2 cups chicken broth
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 small lemon, juice of
Garnish
- 2 tbsp fresh parsley, minced (optional)
Instructions
- Season and Brown the Chicken: Generously season both sides of the chicken drumsticks and thighs with salt and pepper. Heat olive oil and butter in a large heavy-bottomed braiser or Dutch oven over medium-high heat. In batches to avoid crowding, sear the chicken for about 3 minutes per side until it is nicely browned. Remove the chicken from the pan and set aside on a plate.
- Sauté Vegetables and Add Paprika: In the same pan, add the diced onions and cook for 3 to 4 minutes over medium heat until softened. Add the diced red bell pepper, tomato, and minced garlic, cooking for another 2 to 3 minutes until fragrant. Stir in the tomato paste and all three types of paprika (sweet, smoked, and hot) and cook for about 1 minute to release their flavors. Season with a pinch of salt and pepper.
- Simmer the Chicken: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle boil, then reduce heat to low. Return the browned chicken and any accumulated juices to the pan. Cover and let simmer for about 45 minutes, or until the chicken is tender and fully cooked. Remove the chicken to a plate and set aside for the next step.
- Prepare and Add the Sour Cream Roux: In a small bowl, whisk together the sour cream and flour until smooth. Temper this mixture by slowly adding a few spoonfuls of the hot sauce from the pan while stirring continuously. Then pour the tempered mixture back into the pan and whisk until the sauce is fully incorporated and smooth, with no lumps remaining. Nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes, allowing the sauce to thicken and become creamy.
- Finish and Serve: Squeeze the juice of one small lemon into the dish, stir, and taste to adjust salt and pepper as needed. Garnish with fresh minced parsley if desired. Serve warm over egg noodles, dumplings, or alongside crusty bread for a classic Hungarian meal.
Notes
- For easier sauce incorporation, remove the chicken before adding the sour cream roux, but it’s also fine to leave the chicken in if preferred.
- Bone-in chicken adds more flavor, but boneless, skinless thighs can be used as a substitute.
- Adjust the heat level by modifying or omitting the hot paprika or cayenne pepper.
- Serve with traditional Hungarian egg noodles (nokedli) or a side of crusty bread to soak up the sauce.
- Leftovers keep well refrigerated for up to three days and reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
