Chicken Paprikash

配料

3 pounds bone-in, skin-on chicken thighs, trimmed

Kosher salt and ground black pepper

1 tablespoon grapeseed or other neutral oil

1 large yellow onion, finely chopped

2 tablespoons sweet paprika, plus more to serve

2 tablespoons tomato paste

¾ cup sour cream

1 tablespoon cornstarch

Optional garnish: Chopped fresh dill OR chopped fresh chives

步骤

Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook until browned on the bottom, 3 to 4 minutes. Flip the pieces and cook until browned on the second sides, 2 to 3 minutes, then transfer to a large plate and set aside. Pour off and discard all but 1 tablespoon of the fat in the pot.

Return the Dutch oven to medium and add the onion, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is golden brown, about 6 minutes. Add the paprika and tomato paste; cook, stirring, until fragrant, about 1 minute. Add 2 cups water and scrape up the browned bits, then nestle in the chicken and pour in the accumulated juices.

Bring to a simmer over medium-high, then cover, reduce to medium-low and cook, stirring and turning the chicken occasionally, until a skewer inserted into the largest thigh meets no resistance, 35 to 40 minutes. Remove the pot from the heat and, using tongs, transfer the chicken to a wide, shallow serving bowl; set aside.

In a small bowl, whisk together the sour cream and cornstarch, then whisk this mixture into the braising liquid in the pot. Bring to a simmer over medium-high and cook, whisking often, until the sauce is creamy and slightly thicker than heavy cream, 5 to 7 minutes. Return the chicken and accumulated juices to the pot, turning to coat in the sauce. Off heat, taste and season with salt and pepper. Transfer the chicken and sauce to the serving bowl and sprinkle with additional paprika.

备注

Paprikash is one of the most famous dishes from Hungary. In our version, chicken is cooked in a bold paprika-infused sauce, then finished with sour cream to create a tangy, creamy stew. Sweet paprika is a key ingredient, so make sure yours is fresh and fragrant. And for the richest flavor and a full-bodied consistency, opt for full-fat sour cream. Don’t be concerned if the sauce looks broken when you add the sour cream. As the sauce simmers and reduces, the cornstarch helps the sour cream emulsify into the sauce. Buttered egg noodles are the perfect accompaniment to this homey dish.