Cherry & Dennis Recipes
Hungarian Chicken Paprikash
匈牙利紅椒酸忌廉燴雞
Recipe overview
Chicken thighs braise with onion and paprika, then sour cream makes a smooth, mild Hungarian family gravy.
01
Ingredients
Main ingredients
- 800 g chicken thighs
- 2 piece onion
- 2 clove garlic
Stock
- 500 ml chicken stock
Sauce
- 180 g sour cream
- 1 tbsp all-purpose flour
Seasoning
- 2 tbsp paprika
- 1 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp Black pepper
Garnish
- 2 tbsp parsley
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- tongs
- wooden spoon
- whisk
- food thermometer
- serving bowl
03
Steps
Step 1
Chop the aromatics
Finely dice both onions and mince both garlic cloves.
Step 2
Season the chicken
Pat the chicken thighs dry and season with salt and black pepper.
Step 3
Brown the first side
Heat oil in a heavy pot and brown the first side of the chicken for 4 minutes.
Step 4
Brown the second side
Turn, brown 3 minutes more, then remove the chicken.
Step 5
Soften the onions
Cook the onions in the same pot over medium-low heat for 8 minutes until soft.
Step 6
Add garlic and paprika
Cook the garlic for 30 seconds, remove from heat and stir in the paprika.
Step 7
Add the stock
Immediately add the chicken stock, stir and bring to a boil.
Step 8
Return and braise
Return the chicken, cover and braise gently for 22 minutes.
Step 9
Mix the sour cream
Whisk sour cream with flour, then temper it with one ladle of hot sauce.
Step 10
Finish the paprika gravy
Remove the chicken briefly and whisk in the sour cream mixture over the lowest heat for 2 minutes without boiling.
Step 11
Check and return chicken
Check the chicken reaches 75°C, then return it to the gravy and coat gently.
Step 12
Garnish and serve
Add parsley and serve the chicken with paprika gravy in a family bowl.
Common mistakes
- Paprika burns and turns bitter in a dry pan; stir it in off heat and add stock immediately.
Tips
Temper the sour cream with warm sauce first and do not boil after adding it.
