Description
A classic Hungarian dish of tender chicken simmered in smoky paprika sauce and finished with sour cream—perfect over egg noodles.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 pounds bone-in, skin-on chicken thighs or drumsticks
2 tablespoons Hungarian sweet paprika
1 tablespoon flour
1½ cups chicken broth
1/2 cup sour cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or spaetzle, for serving
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add chopped onion and cook until soft and golden, about 5–7 minutes. Stir in garlic and cook for 1 more minute.
Season chicken with salt and pepper. Add to the pan and brown on both sides, 4–5 minutes per side. Remove chicken and set aside.
Stir in paprika and flour; cook for 1 minute to bloom the spices.
Gradually add chicken broth while whisking to prevent lumps. Bring to a gentle simmer.
Return chicken to the pan, cover, and simmer on low heat for 35–40 minutes until chicken is tender and fully cooked.
Remove from heat. Stir in sour cream until sauce is smooth and creamy.
Serve hot over cooked egg noodles or spaetzle, garnished with fresh parsley.
Notes
Authentic Hungarian paprika is key to the dish’s deep flavor—avoid using regular paprika if possible.
To lighten the sauce, use Greek yogurt instead of sour cream.
For extra richness, stir in a tablespoon of butter before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Stovetop / Braised
- Cuisine: Hungarian, Eastern European
