Ingredients
Scale
- 2 pounds chicken thighs and legs (bone-in, skin-on)
- 1 cup all-purpose flour (can be substituted with gluten-free flour)
- 2 tablespoons paprika (Hungarian paprika recommended)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil (or olive oil)
- 1 medium sweet onion (chopped)
- 3 cups low sodium chicken stock
- 1 cup sour cream (can substitute with Greek yogurt or crème fraîche)
Instructions
- Pat chicken dry; toss with flour, paprika, salt, pepper, and cayenne until evenly coated. Shake off excess flour.
- Heat oil in a heavy skillet over medium-high heat; brown chicken skin-side down 4–6 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium; add chopped onion to the pan and sauté until soft and translucent, scraping up browned bits.
- Stir a tablespoon of flour from the pan into the onions (if you like a thicker sauce), then pour in chicken stock and bring to a simmer.
- Return chicken to the skillet, cover, and simmer gently 25–30 minutes until the meat is tender and pulls from the bone.
- Remove chicken to a plate. Whisk sour cream into a few ladles of hot sauce to temper, then stir back into the pan; heat through without boiling to avoid curdling. Return chicken to coat and serve.
Notes
For meal prep, you can brown the chicken and prepare the sauce up to step 5, cool, and refrigerate for up to 48 hours. Finish with tempered sour cream when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hungarian
- Diet: Gluten-Free, Dairy-Free options available
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, paprikash, comfort food, easy recipe, Hungarian cuisine