Hungarian Paprikash Chicken

Sherry Peyton


This is lovely comfort food. Delicious, and fairly simple to make. Serve over noodles. This recipe is my favorite, from Joy of Cooking. If you like this recipe, see my website for others:


★★★★★ 1 vote

30 Min
45 Min


  • 3 1/2-4 lb
    chicken pieces (about 8 pieces) i use thighs and legs
  • ·
    salt and pepper
  • 2 Tbsp
    butter or oil
  • 3 c
    onions, sliced thinly
  • 1/4 c
    good quality paprika
  • 2 Tbsp
  • 1 1/2 c
    chicken stock
  • 2 clove
    garlic, micro-planed
  • 1 large
    bay leaf
  • 1/2 tsp
  • 1/2 tsp
  • 1 - 1 1/2 c
    sour cream
  • ·
    salt and pepper to taste
  • 1 Tbsp
    lemon juice

How to Make Hungarian Paprikash Chicken


  1. Pat dry the chicken pieces very well. Season with salt and pepper. Melt the butter into a large saute pan and place as many of the pieces as will fit comfortably. Brown nicely on both sides. Remove to a plate until all are done.
  2. Place the onions in the pan, reducing heat a bit and stir often until they are softened and coloring. Sprinkle the paprika and flour over the onions, and stir and cook for one minute.
  3. Add everything up to the sour cream into the pan, bring to a boil and add the chicken back in with all the accumulated juices from the plate. Reduce heat to a bare simmer, cover and cook until chicken is done (25-30 min).
  4. Remove chicken and bay leaf. Skim any fat, and bring to a boil, continuing until sauce is quite thick, almost pasty. Remove from the heat.
  5. Add the sour cream, lemon juice and adjust salt and pepper as needed. Serve over noodles.

Printable Recipe Card

About Hungarian Paprikash Chicken

Course/Dish: Chicken Pasta

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