Chicken Paprikash - Hungarian Chicken Stew

By Sip and Feast · 90 min

Ingredients

Instructions

1. Heat a large heavy pan over medium heat and add the lard or oil. Pat the chicken dry, season both sides generously with salt and pepper, and brown it in batches, about 4-5 minutes per side. Transfer to a plate and loosely tent with foil.
2. Add the onions with a pinch of salt and cook 10-12 minutes until soft. Add the garlic and cook one more minute until fragrant.
3. Stir in all the paprika and cook 30 seconds without burning. Add the white wine, raise the heat to high and scrape up the browned bits from the bottom of the pan.
4. Cook the wine for 30-60 seconds, add the chicken stock and boil for 2 minutes.
5. Lower the heat to a gentle simmer, return the chicken and its juices to the pan, cover and cook about 45 minutes, until fork-tender. Remove the chicken to a plate.
6. In a bowl, mix the sour cream and flour. Whisk in a few spoonfuls of the hot sauce to smooth out lumps, then stir the mixture back into the pan. Bring to a simmer over medium heat.
7. Taste and adjust with salt and pepper. Return the chicken to the pan, spoon sauce over it and simmer uncovered for 10 minutes, then turn off the heat and sprinkle with parsley.
8. For the optional dumplings: bring a large pot of salted water to a boil. Mix the water, flour, salt, eggs and baking powder in a bowl until smooth. Drop 1 tablespoon of batter at a time into the boiling water, using a spoon dipped between each to release it. Work in batches. When the dumplings float, cook 3-4 minutes more, then lift out with a slotted spoon, rinse under cold water and place on a p

Summarized from Sip and Feast's video. Watch it for the details.

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