Rye Free Hungarian Chicken Paprikash

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks
1 tsp salt
½ tsp black pepper
2 tbsp neutral oil or lard
Armour Lard La Preferida Lard - 2.5 Lb Armour Star Lard Pail Armour Lard Net Weight 16 oz (1 lb) 454 g Morrell Manteca Snow Cap Lard
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1 large yellow onion, finely diced
3 tbsp sweet hungarian paprika
½ tsp hot paprika or smoked paprika
1 can (14 oz) diced tomatoes, with juices
1 cup chicken broth
1 cup sour cream, at room temperature
2 tbsp all-purpose flour

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
egg noodles or spaetzle, cooked, for serving (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season all over with the salt and black pepper.
2
Heat the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.

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