Chicken Paprikash

Method

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1. Season the chicken and brown it skin side down in the lard for 6 minutes until deep gold. Turn, give it 2 minutes, and set aside.

   Mark done Start 6 min timer

2. Cook the onions in the same fat over medium-low heat for 15 minutes until completely soft and golden. Do not rush this.

   Mark done Start 15 min timer

3. Turn the heat off. Wait 30 seconds, then stir in both paprikas — the residual heat is enough to bloom them without burning.

   Mark done

4. Turn the heat back to low, add the tomatoes and pepper, and cook 5 minutes.

   Mark done

5. Return the chicken skin side up with the stock and salt. It should come halfway up the meat.

   Mark done

6. Cover and simmer gently for 35 minutes until the chicken is tender.

   Mark done Start 35 min timer

7. For the nokedli, beat the flour, eggs, water and salt to a thick batter and rest 15 minutes. Push it through a spätzle grater or a colander into boiling salted water, cook 3 minutes until they float, drain and toss with butter.

   Mark done

8. Lift the chicken out. Whisk the flour into the soured cream, then whisk in a ladle of the hot sauce to temper it.

   Mark done

9. Stir the tempered cream back into the pan off the boil and warm through for 3 minutes without letting it bubble.

   Mark done Start 3 min timer

10. Return the chicken and serve on the nokedli.

    Mark done

Chef’s Tips

• Heat off before the paprika goes in. Burnt paprika ruins the whole pot.
• Fifteen minutes on the onions. They are the body of the sauce.
• Temper the soured cream. Straight from the tub it will split.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Nokedli or buttered noodles
• Cucumber salad
• A Hungarian red

Storage & Reheating

Refrigerate up to 3 days. Reheat gently; the cream sauce will not take a boil. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.