Chicken Paprikash is a traditional Hungarian dish that braises bone-in chicken in a paprika sauce and is traditionally served over egg noodles or dumplings.
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 and 1/2 lbs. bone-in chicken thighs
- 1 yellow onion, halved and thinly sliced
- 1 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 3 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 and 1/2 cups low or no sodium chicken stock
- 3/4 cup sour cream
- 16 oz. egg noodles, cooked according to package directions
- Heat the olive oil and butter in a large dutch oven or stockpot over medium-high heat until hot.
- Add the chicken thighs, in batches if your pot isn’t big enough to give them each space, and sear until browned on all sides, 3-4 minutes per side.
- Remove the chicken thighs and all but 2 tablespoons of the fat.
- Turn the heat down to medium.
- Add the onion and saute until soft and golden brown, about 4 minutes.
- Add the flour, tomato paste, paprika, salt, and pepper and cook for 3 minutes.
- Add the chicken stock and sour cream and stir until everything is well combined.
- Bring the mixture to a boil. Add the chicken thighs back to the pan. Cover and turn the heat down to low.
- Simmer for 15 minutes with the lid on. Then take the lid off and simmer until the chicken is cooked through to 165F as read on an instant read thermometer, about another 15 minutes.
- Serve over hot egg noodles.