Chicken Paprikash

Ingredients

• 8 pieces (about 2 lbs) boneless skinless chicken thighs
• 3 tablespoons unsalted butter
• 1 whole large yellow onion
• 3 tablespoons Hungarian sweet paprika
• ½ teaspoon Hungarian hot paprika
• 1 cup low-sodium chicken broth
• ¾ cup full-fat sour cream
• 1 tablespoon tomato paste
• 3 cloves garlic cloves
• 2 sprigs fresh thyme sprigs
• 1 whole bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley leaves, finely chopped

Instructions

1. 1

   Pat the 8 chicken thighs completely dry with paper towels and season both sides evenly with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly cracked black pepper. Dry meat will brown properly instead of steam — this creates depth of flavor in the final dish.

2. 2

   Dice 1 large yellow onion into 1/2-inch pieces, keeping them uniform. Peel and mince 3 garlic cloves on a cutting board, then set aside.

3. 3

   Set a 12-inch heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 3 tablespoons of unsalted butter and let it melt, tilting the pot so it coats the bottom evenly. When the butter is foaming and smells nutty, you're ready to sear.

4. 4

   Working in batches to avoid crowding, place 4 chicken thighs skin-side down in the hot butter. Let them sear undisturbed for 4-5 minutes — you should hear a steady sizzle and smell the meat browning. Look for a golden-brown crust on the underside. Flip and sear the other side for 2-3 minutes until light golden. Transfer to a plate and repeat with the remaining 4 thighs.

5. 5

   Lower the heat to medium. Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until the onions become translucent and begin to soften at the edges — you'll notice they release their aroma. Add the minced garlic and stir constantly for 30 seconds until fragrant.

6. 6

   Reduce the heat to medium-low. Sprinkle 3 tablespoons of Hungarian sweet paprika and 0.5 teaspoon of Hungarian hot paprika over the onions. Stir continuously for 1-2 minutes — this toasts the paprika and deepens its flavor. Be careful not to let it scorch, or it will become bitter. The mixture should smell warm and complex.

7. 7

   Pour in 1 cup of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to release the browned bits stuck to the pan. These flavorful bits dissolve into the sauce and add savory depth. Add 1 tablespoon of tomato paste, 2 fresh thyme sprigs, and 1 bay leaf. Stir until the tomato paste is dissolved.

8. 8

   Return all the seared chicken thighs to the pot, nestling them among the onions and sauce. The chicken should be mostly submerged. Bring to a gentle simmer over medium heat — small bubbles should break the surface regularly but not aggressively boil. Cover the pot halfway with a lid (or lay a piece of parchment paper on top) and braise for 20-25 minutes.

9. 9

   The chicken is done when it's tender and an instant-read thermometer inserted into the thickest part registers 165°F. Remove the thyme sprigs and bay leaf using tongs or a slotted spoon.

10. 10

    Remove the pot from heat and let it cool for 1-2 minutes. In a small bowl, whisk 0.75 cup of full-fat sour cream until smooth — this prevents lumps when you add it. Slowly stir the sour cream into the hot sauce, stirring gently and constantly until fully incorporated. The sauce will turn a beautiful pale rust color. Taste and adjust seasoning with additional salt and pepper if needed.

11. 11

    Return the pot to medium-low heat and warm gently for 2-3 minutes, stirring occasionally, until the sauce is heated through. Do not boil — boiling will break the sour cream and make it curdle.

12. 12

    Divide the chicken thighs among shallow bowls or plates, spooning the creamy paprika sauce generously over and around each piece. Scatter 2 tablespoons of fresh chopped parsley over the top for a bright, herbaceous finish.

13. 13

    Serve immediately with buttered egg noodles, soft white rice, or crusty bread to soak up the sauce. The paprikash is best eaten fresh, but any leftovers can be refrigerated in an airtight container for up to 2 days.

Tools you’ll need

• 12-inch heavy-bottomed Dutch oven or deep skillet with lid
• paper towels
• cutting board
• chef's knife
• wooden spoon
• instant-read thermometer
• tongs or slotted spoon
• small mixing bowl
• whisk
• shallow bowls or plates

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