Authentic Hungarian Chicken Paprikash

Ingredients

• Chicken thighs (6, bone-in, skin-on)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Onion (1, large, finely chopped)
• Garlic (2 cloves, minced)
• Paprika (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Chicken broth (2 cups)
• Sour cream (1 cup)
• Egg noodles (4 cups, cooked)
• Fresh parsley (for garnish)

Instructions

1. Season the chicken thighs with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken thighs, skin side down, and cook until golden brown, about 5-6 minutes per side. Once browned, remove the chicken thighs from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
5. Stir in the paprika and flour, mixing well to coat the onions and garlic. Cook for another minute until the spices are well toasted.
6. Pour in the chicken broth gradually while stirring constantly to create a smooth, thickened sauce.
7. Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and let it simmer for about 30 minutes, or until the chicken is thoroughly cooked and tender.
8. Carefully remove the chicken thighs from the skillet and set them aside once more.
9. Reduce the heat to low and stir in the sour cream until it's fully integrated into the sauce.
10. Return the chicken thighs to the skillet and let them simmer in the sauce for an additional 5 minutes.
11. Serve the Chicken Paprikash over a bed of cooked egg noodles, garnishing each serving with a sprinkle of fresh parsley.