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Creamy Chicken Paprikash

Creamy chicken paprikash in a white bowl over buttered egg noodles garnished with fresh parsley
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A deeply comforting one-pot Hungarian classic featuring bone-in chicken thighs and legs seared golden, then slow-braised in a rich, vibrant sweet paprika sauce with bell peppers, tomatoes, and white wine – finished with a silky paprika-seasoned sour cream swirl. Ready in 55 minutes and served over buttered egg noodles.

Ingredients

Scale
  • 3 pounds bone-in, skinless chicken thighs and legs (about 8 pieces)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/4 cup sweet Hungarian paprika, divided
  • 1 tablespoon canola oil or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, halved and sliced thin
  • 2 large bell peppers, any color, seeded and cut into 1/4-inch strips
  • 1 clove garlic, minced
  • 1/2 teaspoon dried marjoram
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 14.5 oz canned diced tomatoes (1 can)
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup full-fat sour cream
  • 1–2 teaspoons hot sauce (optional)
  • 1 pound cooked egg noodles, buttered (for serving, optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Adjust oven rack to the lower-middle position and preheat oven to 300 degrees F.
  2. Pat chicken completely dry with paper towels. Season all sides generously with salt, pepper, and 1 1/2 teaspoons of the sweet paprika.
  3. Heat canola oil and butter in a large Dutch oven over medium-high heat for about 2 minutes until shimmering. Add half the chicken and sear without moving for 4-5 minutes until deeply golden brown. Flip and sear the other side 4-5 minutes. Transfer to a plate. Repeat with remaining chicken. Do not crowd the pan.
  4. Discard all but 2 tablespoons of fat. Add sliced onion and cook over medium heat for 4-5 minutes until softened.
  5. Add bell pepper strips and cook for 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  6. Stir in 3 tablespoons paprika, dried marjoram, and flour. Cook stirring constantly for 1 minute to bloom spices and form a light roux.
  7. Add white wine and scrape up all browned bits from the bottom of the pan. Add canned diced tomatoes and kosher salt. Stir to combine.
  8. Return seared chicken and accumulated juices to the pot. Nestle chicken into sauce. Bring to a boil, cover, and transfer to the oven.
  9. Bake for 30 minutes or until chicken reaches 175 degrees F on an instant-read thermometer.
  10. While chicken bakes, mix sour cream with remaining 1 1/2 teaspoons paprika in a small bowl. When chicken is done, stir 1-2 spoonfuls of hot braising liquid from the pot into the sour cream bowl to temper it, then whisk back into the pot over low heat.
  11. Remove chicken to a plate. Stir tempered sour cream into sauce until thick, glossy, and silky. Adjust seasoning with hot sauce, salt, and pepper to taste.
  12. Serve chicken over buttered egg noodles with sauce spooned generously on top. Garnish with fresh parsley.

Notes

  • Use authentic sweet Hungarian paprika labeled ‘edes’ for best flavor and deep red color – standard paprika will produce a noticeably flatter result.
  • Bone-in dark meat is essential – it stays juicy through braising and adds richness to the sauce that boneless cuts cannot match.
  • Never skip the sour cream tempering step – always stir hot braising liquid into the sour cream first before adding it to the pot to prevent curdling.
  • For alcohol-free version, substitute white wine with chicken broth plus 1 teaspoon lemon juice.
  • Tastes even better on day two as the paprika flavor deepens overnight.
  • Refrigerate up to 3 days or freeze up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/creamy-chicken-paprikash/