Rich Hungarian-Style Chicken Paprikash - A Comforting Feast from Europe

Chicken Paprikash is a traditional Hungarian dish known for its rich flavor and creamy texture, made vibrant with a generous amount of sweet paprika. This dish pairs wonderfully with a portion of egg noodles or dumplings to soak up the delicious sauce.

### Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 bell pepper, thinly sliced
• 1 large tomato, chopped
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• Fresh parsley, chopped, for garnish

### Instructions

1. Season the chicken thighs with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and brown for about 5-7 minutes on each side until the skin is crispy and golden. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
4. Stir in the sweet Hungarian paprika until the onions are well-coated, then add the sliced bell pepper and chopped tomato. Cook for about 2-3 minutes until the vegetables start to soften.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot, skin side up, ensuring they are covered partially by the liquid.
6. Reduce the heat to low, cover the pot, and let the chicken simmer for about 40 minutes until it is tender and cooked through.
7. In a small bowl, combine the sour cream and flour until smooth. Temper the mixture by adding a few tablespoons of the hot cooking liquid and stirring well. Gradually mix this back into the pot, stirring constantly to prevent curdling.
8. Continue simmering the chicken paprikash for an additional 5-10 minutes until the sauce has thickened. Taste and adjust seasoning as necessary.
9. Garnish with fresh chopped parsley and serve hot over egg noodles or dumplings.