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Authentic Hungarian Chicken Paprikash

I discovered Chicken Paprikash on a recent trip to Budapest. You can read more about the trip and the recipe here -->

Chicken Paprikash 1


Download Hungarian Chicken Paprikash recipe


3 pounds bone-in, skin-on chicken pieces (I used 4 bone in chicken thighs and 2 large chicken breasts, halved crosswise)

1 teaspoon vegetable oil

1-2 large onions, halved and sliced thin (use 2 if you’re not using red peppers)

2 large red bell peppers, stemmed, seeded, halved widthwise, and cut into thin strips (optional)

3 ½ tablespoons sweet paprika (reserve the ½ tablespoon to add later)

1 tablespoon tomato paste

½ teaspoon dried marjoram

1 tablespoon flour

½ cup dry white wine

½ cup chicken broth

1 can (14 ½ ounces) diced tomatoes, drained

⅓ cup sour cream

2 tablespoons chopped fresh Italian parsley leaves


  1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken pieces, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken pieces and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.
  2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, tomato paste, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine and chicken broth, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, or until white meat registers 160 degrees (or dark meat registers 175 degrees), about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)
  3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream bowl then stir the mixture back into sauce in pot. Spoon finished sauce and peppers over chicken, sprinkle with parsley, and serve immediately.


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