Hungarian Chicken Paprikash Recipe

Name: Hungarian Chicken Paprikash Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving
Ingredients: 3 pounds bone-in; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 2 medium yellow onions; 2 small tomatoes; 2 tablespoons Hungarian paprika; 1/8 teaspoon cayenne pepper; 3/4 teaspoon dried thyme; 2 cloves garlic; 1 cup low sodium chicken broth; 1/2 cup dry white wine; 1/2 cup sour cream

User Reviews

4.5

39 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6
Calories
638 kcal
Course
Main Course
Cuisine
European

Hungarian Chicken Paprikash Recipe

Farrah Baldwin

Report

I crave Chicken Paprikash—tender chicken in a creamy, paprika-spiced sauce served over egg noodles. It’s simple, hearty, and loved by everyone.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

3 pounds bone-in skin-on chicken legs and thighs (about 4 chicken quarters)
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 medium yellow onions thinly sliced
2 small tomatoes diced
2 tablespoons Hungarian paprika
1/8 teaspoon cayenne pepper
3/4 teaspoon dried thyme
2 cloves garlic peeled and minced
1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 cup sour cream

Add to Shopping List

Instructions

Pat the chicken pieces dry and season liberally with salt and pepper. Heat the butter and vegetable oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Working in batches, add chicken pieces to the pan in a single layer, skin side down. Brown for 4 minutes, then turn and cook for another 3 minutes. Remove the browned chicken from the pan and set aside. Repeat with the remaining chicken.
Add the sliced onion to the pan and cook for 10 minutes, until softened and browned. Add the tomatoes, paprika, cayenne, thyme, and garlic. Cook for 30 seconds.
Add the broth and wine to the pot and bring the mixture to a boil. Turn the heat down to low and return the chicken to the pan. Spoon the sauce over the top of the chicken and cover the pot with a lid. Simmer for 1 hour.
Remove the chicken from the pot and let the sauce cool, uncovered, for 5 minutes. Stir in the sour cream. Taste and add salt and pepper as needed. Return the chicken to the pot and serve.

Equipments used:

Notes

Store leftover Chicken Paprikash in an airtight container and refrigerate for up to 3 days. To freeze, store in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over low heat, adding a splash of water to loosen the sauce if needed. Stir occasionally until heated through. You can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.

Nutrition Information

Show Details

Serving 1serving Calories 638kcal (32%) Carbohydrates 8g (3%) Protein 39g (78%) Fat 48g (74%) Saturated Fat 15g (75%) Polyunsaturated Fat 10g Monounsaturated Fat 18g Trans Fat 0.4g Cholesterol 244mg (81%) Sodium 198mg (8%) Potassium 700mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1757IU (35%) Vitamin C 6mg (7%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 638 kcal

% Daily Value*

Serving	1serving
Calories	638kcal	32%
Carbohydrates	8g	3%
Protein	39g	78%
Fat	48g	74%
Saturated Fat	15g	75%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	18g	90%
Trans Fat	0.4g	20%
Cholesterol	244mg	81%
Sodium	198mg	8%
Potassium	700mg	15%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1757IU	35%
Vitamin C	6mg	7%
Calcium	62mg	6%
Iron	2mg	11%