Hungarian Chicken

Chicken paprikash is one of Hungary’s most beloved dishes, and this version nails the essentials: browned chicken braised in a paprika-tomato sauce and finished with sour cream that turns the broth into a silky, rose-colored gravy.

Dredging the chicken in seasoned flour before browning does two things: it creates a golden crust that holds up through the braise, and the flour thickens the sauce as the chicken simmers. No separate roux needed.

A tablespoon and a half of paprika is where the Hungarian character lives. Use Hungarian sweet paprika if you can find it; the flavor is warmer and more complex than generic grocery store paprika. It’s worth seeking out.

The sour cream goes in at the very end, off the heat. This is critical. Boiling sour cream causes it to curdle and break into grainy lumps. Stir it into the warm sauce gently and serve immediately.

Kitchen Tips

• Brown the chicken in batches so each piece gets proper color; crowding steams instead of sears
• Remove the bay leaf before adding sour cream; nobody wants to bite into that
• Buttered egg noodles with parsley is the traditional pairing and the best way to soak up the sauce

Variations

• Use smoked paprika for a deeper, smokier flavor profile
• Add a diced green bell pepper with the onion for a more traditional Szeged-style paprikash
• Swap sour cream for crème fraîche, which is more heat-stable and less likely to curdle