Chicken Paprikash

In this warming and cozy Chicken Paprikash, succulent and tender chicken thighs are covered in a creamy and deeply flavorful sauce with stacks of paprika. A mix of sweet and hot Hungarian paprika will give you the most complex flavoring, but do not hesitate to use any non-smoked paprika you have on hand– it’ll still be delicious.

This dish comes together in precisely one hour, which makes it ideal for serving on weeknights and at supper celebrations alike; in either case, you’ll impress your guests with this timeless preparation. Serve the chicken with prepared egg noodles for a total meal, or with potatoes, rice, or just some crusty bread. The key is pairing the chicken with something starchy to absorb all the tasty sauce.

Frequently asked questions
What is chicken paprikash sauce made from?
Chicken Paprikash is more than simply sour cream and paprika. To make this sauce, combine unsalted butter, sliced red bell peppers and onions, and garlic in a frying pan. Flour is added to help thicken the sauce, while paprika, thyme, a bay leaf, salt, and pepper add layers of flavor. A trio of gewurztraminer, sour cream, and water provide this sauce its luscious, shiny look and smooth consistency.

What white wine opts for Chicken Paprikash?
Serve Chicken Paprikash with a dynamic, full-bodied white wine or a light-bodied red wine.

Notes from the Food & Wine Test Kitchen
Sweet paprika consists of mild chiles; hot paprika is made with spicier ranges. If you don’t have Hungarian paprika, utilize any non-smoked paprika you have on hand– the meal will still be tasty.

Start by preparing the chicken thighs in a cold pan, skin side down. Doing so encourages the skin to render totally and leaves you with some delicious schmaltz in the pan to cook with.

Make ahead
You can prepare the egg noodles for Chicken Paprikash up to one day in advance. Arrange them in a single layer on a gently oiled baking sheet and shop, wrapped, in the refrigerator till you’re ready to serve.

Recommended pairing
We advise serving a full-bodied Hungarian white, such as Disznókő Dry Furmint.
Chicken Paprikash
2 1/2 pounds bone-in, skin-on chicken thighs (about 8 thighs).

4 teaspoons kosher salt, divided.

2 teaspoons hot Hungarian paprika (such as Pride of Szeged).

1 1/2 teaspoons black pepper, divided.

2 tablespoons unsalted butter.

2 little red bell peppers, chopped into 1-inch pieces (about 2 cups).

1 yellow onion, sliced into 1-inch pieces (about 1 3/4 cups).

6 big garlic cloves, thinly sliced (about 1/4 cup).

3 tablespoons versatile flour.

3 tablespoons sweet Hungarian paprika (such as Pride of Szeged).

1/2 cup dry gewurztraminer.

1 1/2 cups water.

1 tablespoon fresh thyme leaves, plus more for garnish.

1 dried bay leaf.

1/2 cup sour cream.

Cooked egg noodles, for serving.
Preheat oven to 350 ° F. Sprinkle chicken all over with 2 1/2 teaspoons salt, hot paprika, and 1 teaspoon black pepper. Location chicken, skin side down, in a 12-inch ovenproof skillet.

Add butter, bell peppers, onion, and garlic to frying pan; cook over medium-high, stirring typically, until onion starts to soften, about 5 minutes. Stir in flour and sweet paprika; cook, stirring continuously, 1 minute.
Transfer chicken, skin side up, to a plate. Transfer 1/4 cup of the pan sauce to a small bowl; stir in sour cream. Return chicken to skillet, skin side up.

Leave a Reply

Your email address will not be published. Required fields are marked *