This recipe is a modern version of the classical Hungarian chicken paprika dish.
2 1/2 lbs chicken, cut into 2-inch pieces
1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Hungarian paprika (sweet or hot)
2 1/2 tbsp all-purpose flour
2 cups (480 ml) of chicken stock
4 tbsp white wine
2/3 cup (70 ml) sour cream
1 bell pepper, seeds removed and sliced into rings for garnishing
salt and pepper to taste
Using a large skillet, heat oil over medium-high heat. Add the chicken pieces and and brown, turning occasionally, until golden, about 6 minutes. Transfer to plate and cover to keep warm.
Drain fat from pan. Add the onions and garlic; cook until soft. Add the paprika and flour, stirring constantly, for 2 minutes. Gradually stir in the stock and bring to a boil, and continue stirring.
Add the wine and season to taste with salt and pepper. Cover and simmer gently for 20 minutes. Stir in the sour cream.
Arrange chicken on a large platter and spoon sauce over and around it. Serve with dumplings and sour cream on the side.
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.