Hungarian Chicken Paprikash

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp smoked paprika (optional)
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup sour cream
• 1 tbsp all-purpose flour
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the oil in a large pot over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
2. In the same pot, sauté the onion until soft. Add the garlic and cook for 1 minute.
3. Stir in the sweet paprika, smoked paprika, and tomato paste.
4. Pour in the chicken broth and mix well.
5. Return the chicken to the pot, cover, and simmer for 35–40 minutes until tender.
6. In a small bowl, whisk together the sour cream, heavy cream, and flour until smooth.
7. Stir the cream mixture into the sauce and cook for 5–7 minutes until thick and creamy.
8. Season with salt and black pepper, garnish with chopped parsley, and serve with Hungarian dumplings, noodles, or mashed potatoes.