🍳 Instructions:
- Sear the chicken: In a large skillet or Dutch oven, heat oil over medium-high. Season the chicken with salt and pepper, then brown on all sides. Remove and set aside.
- Sauté onions: In the same pot, add a little more oil if needed and cook onions until soft and golden. Add garlic and stir for 1 minute.
- Paprika magic: Remove the pot from heat (so the paprika doesn’t burn), then stir in sweet paprika until onions are well coated.
- Simmer: Return chicken to the pot. Pour in broth to almost cover the chicken. Bring to a simmer, cover, and cook on low for about 40 minutes or until the chicken is very tender.
- Creamy finish: In a small bowl, mix sour cream with a bit of hot broth from the pot (this tempers it so it doesn’t curdle). Stir it back into the pot. Optional: Mix flour into the sour cream first if you want a thicker sauce.
- Final simmer: Let it all bubble together for a few more minutes, adjusting seasoning to taste.
🍽️ Serve with:
- Nokedli (Hungarian dumplings)
- Egg noodles
- Rice
- Mashed potatoes
Want a nokedli (spaetzle-style dumpling) recipe to go with it?