Hungarian Chicken Paprikash (Print Version)
# Ingredients:
01 -
1½ pounds chicken breasts or thighs, cut into bite-size pieces.
02 -
3 tablespoons all-purpose flour, divided.
03 -
2 tablespoons Hungarian sweet paprika.
04 -
4 tablespoons unsalted butter, divided.
05 -
1 medium yellow onion, finely chopped.
06 -
2 cloves garlic, minced.
07 -
2 cups low-sodium chicken broth.
08 -
Salt and black pepper to taste.
09 -
¾ cup full-fat sour cream.
10 -
1 tablespoon fresh parsley, chopped.
# Instructions:
01 -
Mix chicken pieces with 1½ tablespoons flour and 1 tablespoon paprika in a bowl.
02 -
Brown coated chicken in 2 tablespoons butter until golden and cooked through. Remove to plate.
03 -
Cook onions in remaining butter until soft. Add garlic and cook 1 minute. Stir in remaining flour and paprika, cook 2 minutes.
04 -
Whisk in broth and simmer until thickened. Season with salt and pepper.
05 -
On lowest heat, stir in sour cream. Return chicken and juices to pan. Top with parsley.
# Notes:
01 -
Works with bone-in or boneless chicken.
02 -
Use full-fat sour cream for best results.
03 -
Keep heat low when adding sour cream.