The chicken paprikash is a Hungarian meal with the name coming from the generous use of paprika during cooking of the chicken.
Ingredients;
- 3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
- Salt and freshly ground black pepper
- 1 tablespoon neutral oil, like canola
- 3 tablespoons unsalted butter
- 1 large yellow or Spanish onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 tablespoons Hungarian paprika
- 3 tablespoons all-purpose flour
- 1 large ripe tomato, chopped
- 1 cup chicken broth
- 1 pound egg noodles
- ¾ cup sour cream
Instructions;
- Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan oven set over the high flame until the butter is foaming.
- Turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion.
- Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened approximately 3 to 4 minutes.
- Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out approximately 4 to 5 minutes.
- Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Cook until the sauce has thickened slightly, approximately 25 to 30 minutes.
- Set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes.
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
