Chicken Paprikash

This classic Hungarian dish will warm your body and soul as the days get shorter and the evenings get chillier. You can make it as spicy or as mild as you want, depending on the type of paprika you use (since I’m feeding a child, I use a mild paprika). No matter which type you use, try to get the freshest paprika available. That means that if you're staring at the jar that you may have bought when you graduated university, it may be time for a new jar. Unless you’re a recent graduate, in that case congratulations! Make this dish part of your adult repertoire – you’ll want to make it a few times throughout the year, believe me! Serve with simple buttered egg noodles, as is tradition in Hungary.

Serves 4


3                           bell peppers
3                           plum tomatoes
1                           whole chicken, backbone removed, cut into ten even pieces
to taste                 salt and pepper
3 tbsp                   butter, divided
2                           medium onions, peeled and finely chopped
2                           bacon slices, diced
5 cloves                garlic, minced
3 tbsp                   mild paprika (or hot if you’re feeling spicy)
2 cups                   chicken stock
3 tbsp                    flour
½ cup                    sour cream
½ cup                    heavy whipping cream


  1. Roast the peppers, either under the broiler or over the gas flame on a stove top, turning frequently until the skin is blackened and charred. Set in a bowl and cover with plastic wrap until cool to the touch (about 30 minutes). Peel the skin and cut out the seeds and core, then cut the pepper into 1” strips. Set aside for the time being.
  2. Bring a pot of water to a boil over a high heat. Cut the core out of the tomatoes, then score the bottom of the tomato with a small “x”. Fill a bowl with ice water. Plunge the tomatoes into the boiling water and blanch for 10 seconds, then immediately drain and drop the tomatoes into the ice water to cool. Remove the cooled tomatoes and use a paring knife to peel the skin (they should slip right off). Quarter the tomatoes and discard the seeds.
  3. Season the chicken with the salt and pepper. In a large heavy bottomed pot over a medium heat, melt 2 tbsp of the butter. Working in batches, brown the chicken well, about five minutes per side. Set the chicken aside and repeat until all the chicken is browned and set aside. Lower the heat to medium low.
  4. Preheat the oven to 325°F.
  5. Add the remaining tbsp of butter to the pot, then the onions, bacon, garlic, and paprika. Stir well, scraping the bits of cooked chicken from the bottom of the pot. Cover the pot and sweat the onions and bacon until translucent, about 20 minutes. Add the browned chicken, the roasted pepper strips, and the quartered tomatoes to the pot with the chicken stock; stir well to combine. Bring to a simmer, cover, and place in oven. Braise for 45 minutes, or until the chicken is cooked through.
  6. Remove the chicken pieces only from the pot and set aside. Bring the pot to a simmer over a medium heat. In a work bowl, whisk together the flour, sour cream, and whipping cream until combined. Whisk the cream mixture into the simmering broth, and bring back to a simmer, cooking for two minutes or until slightly thickened. Add the chicken back to the pot and simmer for an additional ten minutes. Serve on hot buttered egg noodles, with the extra sauce on the side.

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