Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/2 cup full-fat sour cream
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Sauté chopped onion for 5–7 minutes until soft and translucent.
- Add minced garlic and cook 30 seconds until fragrant.
- Remove pan briefly from heat and stir in sweet and smoked paprika.
- Return to heat and add chicken pieces. Season with salt and pepper.
- Pour in chicken broth, ensuring chicken is mostly submerged.
- Cover and simmer 35–40 minutes until chicken is tender and cooked through.
- Whisk sour cream, flour, and heavy cream until smooth.
- Temper mixture with a few tablespoons of hot sauce from pan.
- Stir tempered mixture back into pan and simmer uncovered 5–7 minutes until thickened.
- Garnish with chopped parsley and serve hot.
Notes
- Remove pan from heat before adding paprika to prevent bitterness.
- Use authentic sweet Hungarian paprika for best flavor.
- Internal chicken temperature should reach 165°F (74°C).
- Store refrigerated up to 3 days.
- Freeze before adding sour cream for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 180 mg
