Creamy Hungarian Paprika Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 chicken thighs (about 2.5 pounds)
02 - 3 tablespoons butter
03 - 1 medium onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced

→ Seasonings and Sauce

06 - 1 tablespoon tomato paste
07 - 2 tablespoon paprika
08 - 1 teaspoon pepper
09 - 1 teaspoon of kosher salt
10 - 1 cup of chicken stock
11 - 1 tablespoon of flour
12 - ½ cup of sour cream
13 - 1 tablespoon of fresh parsley, chopped

# Instructions:

01 - Season both sides of the chicken thighs with salt and pepper. Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon of butter. Once the butter is melted, place the chicken thighs skin-side down in the pot and brown for 3-4 minutes until the skin is golden and crispy. Remove the chicken from the pot and set aside on a plate.
02 - Add the remaining 2 tablespoons of butter to the same pot. Once melted, add the diced onions and sauté for 2-3 minutes until they become soft and translucent. Then add the diced red pepper, minced garlic, tomato paste, paprika, salt, and pepper. Continue to stir and cook the mixture for another 2-3 minutes until everything is well combined and the spices become fragrant.
03 - Pour in the chicken stock and stir to combine all the ingredients, scraping up any browned bits from the bottom of the pot. Reduce the heat to medium. Return the chicken thighs to the pot, placing them skin-side up. Cover and simmer for 20-25 minutes, turning the chicken halfway through cooking, until the chicken is cooked through and tender. If you're unsure about doneness, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
04 - Once the chicken is cooked, remove it from the pot and set aside. In a small bowl, whisk together the flour and sour cream until smooth. Take about ½ cup of the hot liquid from the pot and gradually add it to the sour cream mixture, stirring constantly. This tempers the sour cream so it won't curdle when added to the hot sauce.
05 - Slowly pour the tempered sour cream mixture back into the pot, stirring continuously. Simmer gently for 2-3 minutes until the sauce thickens slightly, being careful not to let it boil as this could cause the sauce to break.
06 - Return the chicken thighs to the pot and coat them with the creamy paprika sauce. Garnish with freshly chopped parsley. Serve hot with traditional Hungarian spaetzle, egg noodles, or roasted potatoes to soak up the delicious sauce.

# Notes:

01 - This dish is traditionally made with Hungarian sweet paprika, which gives it the signature rich, red color and flavor.
02 - For an authentic touch, you can use lard instead of butter to brown the chicken.
03 - Bone-in, skin-on chicken thighs provide the most flavor, but you can substitute boneless thighs or chicken breasts if preferred.
04 - The sauce should be silky and creamy - if it's too thick, add a bit more chicken stock; if too thin, simmer a bit longer.

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