Chicken Paprikash

From the kitchen of Carly

Silky sour cream sauce meets crispy brined chicken thighs in this Hungarian classic. Sweet and smoky paprika build depth while caramelized onions melt into the broth, creating pure comfort in a single skillet.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1"Dai Dues Master Brined Chicken , cut into 8 pieces", Salt and pepper
  • 13 tablespoons unsalted butter
  • 12 thinly sliced onions
  • 15 teaspoons sweet Hungarian paprika
  • 11 teaspoon hot smoked Spanish paprika
  • 12 cups low-sodium chicken broth
  • 11 cup sour cream, room temperature
  • 11 tablespoon fresh lemon juice
  • 1Chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side).

  2. Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm.

  3. Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.