60 minutes
A savory and hearty Hungarian-style chicken dish with paprika, served over buttery egg noodles.
to taste
Black Pepper, freshly ground
to taste
tablespoons
Unsalted Butter, divided
tablespoons
Yellow Onion, peeled and diced
each
Garlic, peeled and minced
each
tablespoons
tablespoons
cups
cups
Egg Noodles
0 lb
cups
1. Preheat oven and season chicken
Preheat your oven to 400°F. Season the chicken thighs and drumsticks generously with kosher salt and freshly ground black pepper.
2. Sear the chicken
Heat one tablespoon of canola oil and one tablespoon of unsalted butter in a large, heavy, oven-safe sauté pan or Dutch oven over medium-high heat. Once the butter has melted and the mixture is hot, place the chicken pieces skin-side down into the pan. Sear them for about 5 to 7 minutes per side, or until the skin is golden and crispy. Remove the chicken from the pan and set it aside on a plate to rest.
3. Cook onions and garlic
Pour off any excess fat from the pan, leaving just enough to cook the onions and garlic. Add the diced onion and cook it for about 5 minutes, stirring occasionally until it becomes soft and translucent. Add the minced garlic and cook for another 3 to 4 minutes, until fragrant.
4. Prepare paprika mixture
Stir in three tablespoons of Hungarian paprika and three tablespoons of all-purpose flour. Cook this mixture for about 4 to 5 minutes, stirring constantly to ensure the paprika and flour do not burn.
5. Add tomatoes and broth
Add one cup of canned crushed tomatoes and one cup of chicken broth to the pan, whisking until the mixture is smooth and well combined. Nestle the seared chicken pieces back into the pan, ensuring they are well-coated with the sauce.
6. Bake the chicken
Transfer the pan to the preheated oven and bake for 25 to 30 minutes, until the chicken is fully cooked through.
7. Cook the egg noodles
While the chicken is baking, bring a large pot of salted water to a boil. Add the egg noodles and cook them according to the package instructions, usually about 7 to 8 minutes. Drain the noodles and toss them with the remaining two tablespoons of unsalted butter.
8. Combine and serve
Once the chicken is done, remove the pan from the oven. Place the egg noodles on a serving platter and arrange the chicken pieces on top. Stir three-quarters of a cup of sour cream into the sauce in the pan until it is smooth and creamy. Ladle the sauce generously over the chicken and noodles. Serve immediately.
Use beef, pork, shrimp, or fish, add mustard and brandy, and serve over noodles or with potatoes.
Swap chicken with beef, pork, or vegetarian options, and serve over rice, potatoes, or bread.
Use chicken thighs, drumsticks, or rabbit, add Italian herbs, olives, capers, wine, and serve with polenta or pasta.
Use chicken or pork tenderloin, mustard in place of paprika, finish with cream, and pair with potatoes or salad.
Use andouille sausage, shrimp, or duck, add Cajun seasonings, and serve with rice or cornbread.
Use the best quality Hungarian paprika you can find; sweet, hot, and smoked varieties can add complexity to the dish.
Opt for bone-in, skin-on chicken thighs or legs and brown well on both sides for deep flavor.
Add paprika off-heat to avoid burning and bitterness, allowing the residual heat to release its flavor.
Use full-fat sour cream and temper it to prevent curdling for the best texture and flavor in the sauce.
Use chicken stock or white wine to lift the fond from the pan after cooking onions and paprika, adding umami and depth.
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