Authentic Chicken Paprikash (Paprikás Csirke)

By Kimberly Killebrew · daringgourmet.com

6 servings

prepPreheat oven to 350°F / 175°C (optional, for finishing)
30 g pork lard (or butter)	Brown chicken in lard	Sauté onions until golden	Add garlic, tomatoes & pepper, fry 2–3 min	Stir in paprika, salt & pepper off heat	Return chicken, add broth, simmer 40 min	Stir cream mixture into sauce, simmer 2 min	Return chicken, heat through & season
1.4 kg chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced (optional)
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
480 ml quality chicken broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
25 g all-purpose flour	Whisk flour into sour & heavy cream
180 ml full fat sour cream, room temperature
60 ml heavy whipping cream

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