Follow these steps for perfect results
chicken
cut up
salt
garlic
minced
olive oil
olive oil
to saute
onion
chopped
flour
paprika
chicken stock
tomato paste
sour cream
Cut up the chicken into serving pieces.
Season the chicken with salt and garlic.
Saute the seasoned chicken in olive oil until browned.
Remove the chicken from the pan and set aside.
In a separate pan, sauté the chopped onion in olive oil until translucent.
Add the flour and paprika to the onions, stirring to combine.
Gradually add the chicken stock (or water) and tomato paste (or tomato sauce) to the onion mixture.
Cook, stirring constantly, until the sauce thickens.
Transfer the sautéed chicken pieces and the sauce into an oven-proof casserole or baking dish.
Bake in a preheated oven at 350-400 degrees F (175-200 degrees C) for about 30 minutes, or until the chicken is cooked through.
Just before serving, stir in the sour cream into the sauce, adjusting the amount to your preference.
Mix well to incorporate the sour cream.
Serve hot with dumplings, mashed potatoes, or orzo.
Expert advice for the best results
For a richer flavor, use bone-in, skin-on chicken pieces.
Adjust the amount of paprika to your preference.
Serve with a dollop of extra sour cream for added richness.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator.
Serve hot in a bowl or on a plate, garnished with fresh parsley or a sprinkle of paprika.
Serve with dumplings (spaetzle).
Serve with mashed potatoes.
Serve with egg noodles or orzo.
Pairs well with the creamy sauce and paprika.
Discover the story behind this recipe
A national dish of Hungary, often served at family gatherings and celebrations.
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