Hungarian Chicken Paprikash

This is a recipe that I have adjusted several times after experimentation, rendering the most tender chicken. Most examples on the internet prompt you to simmer the chicken (covered) for about 40 minutes after browning. From my experience this is not enough; I found that you will need to braise it covered for one hour at 350° in a cast-iron Dutch oven or chicken fryer. This also will elevate the complexity of the sauce — and let me tell you — the sauce is everything in this recipe. Inspiration for this classic dish can be found here: https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/

You’ll notice in my preparation, the flour is added after sauteing the onion and garlic to temper its raw flavor. It is the same technique used in my other roux recipes. There also is no heavy cream. It’s not needed.

Use the best paprika you can find, but be warned, it is expensive. You can find a number of sources on Amazon, but they run almost four dollars per ounce in smaller quantities. Do not buy larger amounts unless you anticipate using it quickly, as the flavors will fade dramatically after just two months in storage, if not frozen. Many recipes call for three tablespoons of paprika, but I always use four. Quite honestly, you could push it to a third cup (five tbs.) with spectacular results. 

Do not omit the rendered bacon fat or bay leaf. They are a staple in Hungarian beef stew and complement this dish nicely. 

With Hungarian roots, I love this recipe. The ultimate comfort food for a dreary winter night. Enjoy!

INGREDIENTS:

3 large chicken breasts and/or thighs 1/2 stick salted butter 3 tbs. rendered bacon fat 1 large Spanish onion, finely diced 3 cloves fresh garlic, minced 3 tbs. flour 4 tbs. (1/4 cup) pure imported Hungarian mild paprika 1 14.5 oz. can Muir Glen® organic petite diced tomatoes 1.5 cups chicken stock 1 large dry bay leaf Kosher salt and fresh-ground black pepper 3/4 cup sour cream

Wide egg noodles, cooked al dente, buttered and lightly salted

Garnish With: Fresh chopped chives Minced Italian flat-leaf parsley Artisan bread with butter

DIRECTIONS:

If using chicken breasts, pound them flat using a meat mallet. They will brown more evenly. Generously season the chicken with Kosher salt and fresh-ground black pepper. Set aside.

Preheat your oven to 350° F.

In a large cast-iron skillet, heat 1/2 stick butter and three tablespoons of rendered bacon fat until shimmering. Add the chicken pieces and brown evenly. Take care not to crowd the pan and work in batches if necessary. Remove and set aside. 

Lower the heat to medium-low and add the diced onion. Saute until soft, scraping up the fond from the bottom of the pan. Add the minced garlic and saute for a few more minutes. Add the flour and stir constantly to form a light roux, about five minutes. Next, add the paprika and stir for a couple more minutes. Ensure your heat is low enough not to scorch the paprika, or it will turn bitter. Add the diced tomatoes and increase the heat to medium. Slowly add the chicken stock, stirring constantly for about 5-7 minutes.

When the sauce has incorporated, transfer the chicken pieces to a well-seasoned 5-quart cast-iron Dutch oven or chicken fryer. Add the sauce from the skillet, covering the chicken evenly. Add the bay leaf to the center of the pot and submerge. Cover the pot tightly and braise for one hour in the oven at 350° F.

Chop and prepare the chives and parsley and set aside.

After one hour, remove the pot from the oven and place the chicken in a separate dish while you finish the sauce. Slowly spoon in the sour cream to the pot, stirring the sauce constantly to incorporate. Taste and add more salt and pepper if needed. Add the chicken back to the pot and keep warm.

Serve over buttered egg noodles with the chopped parsley, chives and a side of nice crusty bread with butter.

Serves 2-4.