Hungarian Chicken Paprikash

A very simple recipe to prepare a Hungarian Chicken Paprikash that is so full of flavour.

Cook Time 50

Total Time 50

Servings people

Season the chicken thighs liberally with salt and pepper.
12 large chicken thighs, salt, ground pepper
Heat the oil in a large pot and, working in batches, lightly brown the chicken thighs on all sides.
1 tbsp vegetable oil
Remove the chicken to a plate and saute the onions in the same pot until tender but not browned, about 5 minutes.
1 large onion
Add the peppers and saute another 5 minutes.
1 large red bell pepper, 1 large green bell pepper
Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.
4 tbsp paprika, 1 tbsp all-purpose flour
Add the wine and stir to scrape up the brown bits in the bottom of the pan.
1/2 cup dry white wine
Stir in the tomatoes and return the chicken thighs and the accumulated juices to the pan, nestling them under the vegetables.
15 oz tomatoes
Simmer tightly covered over low heat or bake in a 300F (150C) oven until the chicken is cooked through, about 30 minutes.
Remove the pot from the heat and transfer the chicken thighs to a serving platter.
Place the sour cream in a small bowl and stir into it some of the liquid in the pot.
1/2 cup sour cream
Add the sour cream mixture to the pot and stir to mix well.
Spoon the sauce over the chicken and garnish with chopped parsley.
parsley