Ingredients:

  • 7 bone in, skin on chicken thighs
  • 2 large yellow onions, finely diced
  • 3 tbsp authentic Hungarian sweet paprika
  • 2 tbsp lard
  • 0.75 cup full fat sour cream
  • 1 cup chicken bone broth
  • 1 tsp salt
  • 0.5 tsp pepper
  • 3 cloves minced garlic
  • 1 tsp smoked paprika
  • 1 tbsp all purpose flour
  • 0.25 cup fresh flat leaf parsley

Instructions:

  1. Prep the chicken. Pat the 7 chicken thighs completely dry with paper towels.
  2. Sear the meat. Heat 2 tbsp lard in your pan over medium high heat. Place chicken skin side down and cook 5-7 minutes until the skin is golden and releases easily. Flip and brown the other side for 2 minutes. Remove chicken and set aside.
  3. Sauté the aromatics. In the same fat, add the 2 diced yellow onions. Cook for 8-10 minutes until translucent and starting to brown at the edges. Add 3 cloves minced garlic for the last 60 seconds.
  4. Bloom the spices. Remove the pan from the heat. Stir in 3 tbsp sweet paprika and 1 tsp smoked paprika.
  5. Build the base. Return to heat and pour in 1 cup chicken bone broth, 1 tsp salt, and 0.5 tsp pepper. Stir to scrape up all the brown bits (the fond) from the bottom.
  6. Simmer. Place the chicken back into the pan, skin side up. Lower heat to medium low, cover, and cook for 25-30 minutes until the chicken reaches 165°F and is tender.
  7. Create the cream base. In a small bowl, whisk 0.75 cup sour cream with 1 tbsp all purpose flour until no lumps remain.
  8. Temper the cream. Ladle 2 tablespoons of the hot cooking liquid into the sour cream mixture and whisk quickly. Repeat twice more.
  9. Finish the sauce. Remove the chicken from the pan one last time. Whisk the tempered cream into the simmering sauce. Cook for 2 minutes until the sauce thickens and becomes glossy.
  10. Serve. Return chicken to the sauce, garnish with 0.25 cup fresh flat leaf parsley, and serve immediately over noodles or dumplings.