Ingredients
Ingredients
- 1814 g bone-in skin-on chicken thighs and drumsticks 4 pounds
- 40.5 g olive oil 3 tablespoons
- 400 g yellow onions 2 large, diced
- 15 g garlic 5 cloves, minced
- 18 g sweet Hungarian paprika 3 tablespoons
- 4 g smoked paprika 2 teaspoons
- 2 g hot Hungarian paprika 1 teaspoon
- 480 ml unsalted chicken stock 2 cups
- 16 g all-purpose flour 2 tablespoons
- 240 g full-fat sour cream 1 cup
- 9 g fine salt 1 1/2 teaspoons
- 1 g black pepper 1/2 teaspoon
- chopped parsley optional garnish, excluded from estimates
Equipment
- 1 Large heavy pot with lid
- 1 Whisk
- 1 Mixing bowl
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Pat chicken dry and season with salt and pepper. Heat oil in a large heavy covered pot over medium heat. Brown the chicken in batches for 4–5 minutes per side. Transfer to a plate.
- Add onions to the pot and cook 10–12 minutes until softened, stirring and reducing heat if they darken too quickly. Add garlic for 1 minute. Stir in all three paprikas for only about 30 seconds, then promptly add stock and scrape the browned bits from the pot.
- Return chicken and its juices. Bring to a gentle simmer, cover, and cook about 45 minutes until tender and at least 165°F (74°C) in the thickest pieces away from bone. Check occasionally and keep the simmer gentle.
- Transfer cooked chicken to a clean plate. Whisk flour and sour cream together in a bowl. Gradually whisk in several spoonfuls of warm cooking liquid until the mixture is loose and warm, then stir it into the pot.
- Return chicken to the sauce and simmer very gently, uncovered, for about 10 minutes to cook the flour and thicken the sauce. Avoid a hard boil. Divide into six servings; add optional parsley. Dumplings, noodles or rice are separate sides.
Nutrition
Serving: 1portionCalories: 636kcalProtein: 43.9gFiber: 2.8g
Video
Notes
Video: Sip and Feast, “Chicken Paprikash - Hungarian Chicken Stew,” originally uploaded 2024-01-11. This version omits the optional wine and does not include dumplings in the recipe quantities.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025, USDA data and the named manufacturer labels where applicable. Based on approximately 1,361 g edible meat and skin from 1,814 g bone-in chicken. Bones are excluded; all measured sauce is counted. Dumplings and noodles are excluded. Optional garnishes are excluded. Values change with brands and portions.
Cost is an approximate U.S. ingredient estimate using online retail package prices checked October 25, 2026, prorated to the quantities used; it is not a local shopping quote. Pantry portions are counted, not whole packages. Taxes, energy, optional garnishes and sides are excluded. Prices and availability vary.
Refrigerate leftovers promptly in shallow containers and reheat leftovers to 165°F (74°C).
