Yield: 4
Jess Bentley
@SliceofJess
00:10
Prep
00:35
Cook
00:45
Total Time
Ingredients & Directions
Directions
Chicken Paprikash
2 tablespoons
salted butter, divided
2 lbs
Springer Mountain Farms Boneless Skinless Thighs
1
yellow onion, chopped
4
garlic cloves, thinly sliced
1
roma tomato, chopped
1
Hungarian Wax Pepper (or subst with banana pepper)
1 tablespoon
tomato paste
1 teaspoon
salt, or more to taste
1/2 teaspoon
freshly cracked black pepper, or more to taste
1 cup
chicken stock, or 1/2 cup more for extra sauce
2 tablespoons
sweet Hungarian paprika
1/2 cup
full fat sour cream, room temperature
1 1/2 tablespoons
all-purpose flour
2 tablespoons
heavy cream
Italian parsley, for garnish
- Set a large skillet over medium-high heat.
- Add 1 tablespoon of butter and melt, then add the chicken and brown on all sides.
- Transfer the browned chicken to a plate.
- Add the other tablespoon of butter to the skillet and start to brown the onions.
- Once golden, add the garlic, tomato, Hungarian pepper, tomato paste, salt, and pepper.
- Stir fry for an additional 2 minutes, or until the garlic is fragrant.
- Return the chicken back to the skillet and pour over the chicken stock.
- Next sprinkle the top of each chicken thigh with paprika. Bring the stock to a low boil, then cover.
- Reduce heat to medium-low and simmer for 30 minutes.
- Whisk together the sour cream, flour, and heavy cream in a medium-sized bowl and set aside.
- Once the chicken has reached 165°F, remove from the skillet and set aside on the plate.
- Add the sour cream mixture into the sauce, making sure to whisk constantly to prevent curdling / lumps.
- Bring to a simmer and continue to whisk until thickened.
- Taste, add more salt and pepper if needed, then return the chicken to the simmering sauce.
- Simmer for a few minutes and then garnish with Italian parsley before serving.
Find more details about this recipe and other great dishes from the Slice of Jess Blog.
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One Skillet Hungarian Chicken Paprikash
Jess Bentley
@SliceofJess
Yield: 4
00:10
Prep
00:35
Cook
00:45 Total Time
Ingredients
Directions
Chicken Paprikash
2 tablespoons
salted butter, divided
2 lbs
Springer Mountain Farms Boneless Skinless Thighs
1
yellow onion, chopped
4
garlic cloves, thinly sliced
1
roma tomato, chopped
1
Hungarian Wax Pepper (or subst with banana pepper)
1 tablespoon
tomato paste
1 teaspoon
salt, or more to taste
1/2 teaspoon
freshly cracked black pepper, or more to taste
1 cup
chicken stock, or 1/2 cup more for extra sauce
2 tablespoons
sweet Hungarian paprika
1/2 cup
full fat sour cream, room temperature
1 1/2 tablespoons
all-purpose flour
2 tablespoons
heavy cream
Italian parsley, for garnish
- Set a large skillet over medium-high heat.
- Add 1 tablespoon of butter and melt, then add the chicken and brown on all sides.
- Transfer the browned chicken to a plate.
- Add the other tablespoon of butter to the skillet and start to brown the onions.
- Once golden, add the garlic, tomato, Hungarian pepper, tomato paste, salt, and pepper.
- Stir fry for an additional 2 minutes, or until the garlic is fragrant.
- Return the chicken back to the skillet and pour over the chicken stock.
- Next sprinkle the top of each chicken thigh with paprika. Bring the stock to a low boil, then cover.
- Reduce heat to medium-low and simmer for 30 minutes.
- Whisk together the sour cream, flour, and heavy cream in a medium-sized bowl and set aside.
- Once the chicken has reached 165°F, remove from the skillet and set aside on the plate.
- Add the sour cream mixture into the sauce, making sure to whisk constantly to prevent curdling / lumps.
- Bring to a simmer and continue to whisk until thickened.
- Taste, add more salt and pepper if needed, then return the chicken to the simmering sauce.
- Simmer for a few minutes and then garnish with Italian parsley before serving.
