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Chicken Paprikash

Course: Main Courses - Poultry
Cuisine: Hungarian


  • 2 Tablespoons Lard Or Butter
  • 3 Pounds Bone-In, Skin-On Chicken Pieces Legs & Thighs Preferred
  • Salt & Pepper
  • 2 Medium Onions Finely Chopped
  • 2 Cloves Garlic Finely Minced
  • 14 Ounces Petite Diced Tomatoes
  • 3 to 4 Tablespoons Paprika Half Sweet Hungarian & Half Smoked
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Chicken Broth
  • 3/4 Cup Sour Cream
  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Flour


  • Heat the lard in a heavy pot. Generously salt and pepper chicken and brown on all sides. Transfer to a plate.
  • In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes and fry another 2 to 3 minutes. Remove the pot from the heat and stir in paprika, salt and pepper. Be careful not to burn the paprika as it will become bitter if scorched.
  • Return the chicken to the pot and place it back over the heat. Pour in chicken broth. The chicken should be mostly covered. Bring to a boil, then cover and reduce heat to medium low. Simmer for 40 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, combine sour cream, heavy cream and flour. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring to a simmer for a couple minutes until the sauce is thickened. Add any additional salt and pepper to taste.
  • Return the chicken to the sauce and simmer to heat through. Traditionally, this is served with Hungarian nokedli (similar to German spaetzle.) Alternatively, serve with fresh cooked noodles.