Follow these steps for perfect results
chicken thighs
boneless, skinless
flour
all-purpose
salt
to taste
black pepper
freshly ground, to taste
chicken stock cube
crumbled
paprika
sweet
vegetable oil
for frying
onion
chopped
button mushrooms
sliced
tomato puree
sour cream
parsley
chopped
Debone and skin the chicken thighs.
Combine flour, salt, pepper, crumbled chicken stock cube, and paprika in a plastic bag.
Add chicken to the bag and shake to coat thoroughly.
Heat vegetable oil in a large skillet over medium-high heat.
Brown the chicken pieces on all sides.
Remove the chicken from the skillet and set aside.
Peel and chop the onion.
Add the chopped onion to the skillet and cook until translucent (3-5 minutes).
Wipe, trim, and slice the button mushrooms.
Add the sliced mushrooms and tomato puree to the skillet.
Return the chicken to the skillet.
Cover the skillet and simmer for approximately 50 minutes, or until the chicken is cooked through.
Stir in sour cream and heat gently until warmed through, do not boil.
Garnish with chopped parsley and serve hot over rice or pasta.
Expert advice for the best results
For a deeper flavor, use smoked paprika.
Add a splash of dry white wine to the skillet after browning the chicken for added richness.
Adjust the amount of paprika to your spice preference.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and reheated.
Serve in a shallow bowl, garnished with fresh parsley and a dollop of sour cream.
Serve over rice, pasta, or mashed potatoes.
Accompany with a side of steamed green beans or a fresh salad.
Acidity cuts through the richness.
Light and refreshing.
Discover the story behind this recipe
A national dish of Hungary, often served for special occasions.
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