Hungarian Chicken Dish (Print Version)
# Ingredients:
01 -
1 medium yellow onion, chopped finely.
02 -
2 garlic cloves, diced.
03 -
1½ pounds of chicken thighs or breasts, diced into small cubes.
04 -
3 tablespoons of all-purpose flour, split.
05 -
2 tablespoons of sweet Hungarian paprika.
06 -
4 tablespoons unsalted butter, split in two.
07 -
2 cups of chicken stock (low sodium is better).
08 -
A pinch of salt and fresh black pepper.
09 -
¾ cup of sour cream (use full-fat).
10 -
1 tablespoon of chopped fresh parsley.
# Instructions:
01 -
Toss the chicken pieces with 1 tablespoon of paprika and half the flour in a bowl.
02 -
In a pan, cook the coated chicken with 2 tablespoons of butter until it’s brown and cooked. Move it to a plate.
03 -
Sauté the onions in the leftover butter until soft, then add garlic and cook briefly. Sprinkle in the rest of the flour and paprika, stirring for a couple of minutes.
04 -
Pour in the chicken broth, whisk until smooth, and let it simmer to thicken. Adjust seasoning with salt and pepper.
05 -
On very low heat, smoothly mix in the sour cream. Return the chicken and its juices to the pan. Sprinkle parsley right before serving.
# Notes:
01 -
You can use chicken with or without bones.
02 -
For a richer flavor, stick with full-fat sour cream.
03 -
When adding sour cream, keep the heat super low.