Ingredients:

  • 3 lbs bone in, skin on chicken thighs
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp neutral oil or lard
  • 2 large yellow onions, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 3 tbsp authentic Hungarian sweet paprika
  • 0.5 tsp smoked paprika
  • 1 cup canned crushed tomatoes
  • 2 cups high-quality chicken stock
  • 0.75 cup full fat sour cream
  • 2 tbsp all purpose flour
  • Fresh parsley for garnish

Instructions:

  1. Season the chicken. Pat the 3 lbs of thighs completely dry with paper towels, then sprinkle both sides with the kosher salt and black pepper. Note: Dry skin is the only way to get a true sizzle.
  2. Sear the meat. Heat 2 tbsp of oil in your heavy skillet over medium high heat. Place chicken skin side down and cook for 5-7 mins until the skin is golden and shatters when pressed.
  3. Flip and finish. Turn the chicken over and cook for another 3 mins. Remove the chicken from the pan and set it aside on a plate; it won't be cooked through yet.
  4. Sauté the aromatics. Lower the heat to medium. Add the diced yellow onions to the rendered fat. Cook for 8 mins until they are translucent and soft.
  5. Add the pepper and garlic. Stir in the chopped red bell pepper and minced garlic. Cook for 2 mins until you can smell the garlic clearly.
  6. Bloom the paprika. Remove the pan from the heat for a moment. Stir in the 3 tbsp sweet paprika and 0.5 tsp smoked paprika. Note: Taking it off the heat prevents the delicate spice from burning.
  7. Deglaze and simmer. Stir in the crushed tomatoes and chicken stock, scraping the bottom of the pan. Return the chicken and any juices to the pan. Cover and simmer for 30-35 mins until the meat is tender and pulling away from the bone.
  8. Prepare the velvet finish. In a small bowl, whisk the 0.75 cup sour cream and 2 tbsp flour together. Slowly whisk in a few tablespoons of the hot liquid from the pan.
  9. Thicken the sauce. Stir the tempered sour cream mixture back into the skillet. Simmer uncovered for 5 mins until the sauce is thick and velvety.
  10. Garnish and serve. Sprinkle with fresh parsley and serve immediately over hot noodles or dumplings.