Sometimes classic and simple is the best, like in the case of the Classic Chicken Paprikash recipe. You could fancify it but really there’s no reason to!
Classic Chicken Paprikash Recipe
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 pounds bone-in chicken thighs
- 2 tablespoons neutral oil (like canola, grapeseed, or peanut oil)
- 2 medium yellow onions quartered and thinly sliced
- 2 tablespoons smoked paprika
- 1/2 teaspoon granulated sugar
- 2 mediums Russet potatoes medium dice
- 2 cups low-sodium chicken broth or water
- 1/2 cup sour cream
- Brown The Chicken: Combine kosher salt and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a large Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings.
- Braise Te Chicken: Return to stove on medium heat, stir in the onions, paprika, and sugar, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes. Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
- Finish The Chicken: Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Remove from heat, stir in sour cream, taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.