Paprika Huhn Chicken in Paprika Sauce
Discover the rich flavors of *Paprika Huhn Chicken in Paprika Sauce*, a comforting Hungarian-inspired dish featuring juicy, bone-in chicken thighs simmered in a velvety paprika-infused sauce. This one-pot wonder combines the smoky depth of sweet Hungarian paprika with a touch of sour cream for a luxuriously creamy finish. Perfectly complemented by tender egg noodles or traditional spaetzle, this recipe is as easy to make as it is impressive, requiring just 15 minutes of prep and under an hour to serve. Garnished with fresh parsley and kissed with a hint of lemon, this hearty dish is a soul-warming dinner that’s bursting with flavor. Whether you're hosting a cozy dinner or craving a taste of European comfort food, this paprika chicken will quickly become a favorite.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 servings egg noodles or spaetzle (to serve)
Directions
Step 1
Pat the chicken thighs dry with a paper towel, then season them generously with salt and pepper on both sides.
Step 2
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes until softened and golden. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4
Stir in the sweet Hungarian paprika and smoked paprika, ensuring the onions are well-coated. Sprinkle in the flour, stirring constantly, to form a roux. Cook for 1-2 minutes, being careful not to burn the mixture.
Step 5
Gradually pour in the chicken stock, whisking continuously to avoid lumps. Bring the mixture to a simmer, then return the chicken thighs to the skillet, placing them skin side up.
Step 6
Lower the heat to medium-low and cover the skillet. Allow the chicken to simmer for 25-30 minutes, basting occasionally, until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
Step 7
Remove the chicken from the skillet and set aside. Stir the sour cream and lemon juice into the sauce, mixing well to create a smooth and creamy consistency.
Step 8
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Return the chicken to the skillet to reheat for a few minutes.
Step 9
Garnish the dish with freshly chopped parsley and serve hot over egg noodles or spaetzle. Enjoy!
Nutrition Facts
| Serving size | (2209.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3082.6 |
| Total Fat 208.5g | 0% |
| Saturated Fat 77.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 821.6mg | 0% |
| Sodium 3302.5mg | 0% |
| Total Carbohydrate 159.3g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 28.5g | |
| Protein 167.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 556.3mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 2014.9mg | 0% |
Source of Calories