Hungarian Paprika Chicken in Sour Cream Sauce

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs and drumsticks, skin on
• 1 tsp salt, plus more to taste
• 2 tbsp lard, or neutral oil
• 2 large onions, finely chopped
• 2 tbsp Hungarian sweet paprika
• 1 Hungarian wax pepper, or 1 small green or red bell pepper, seeded and sliced
• 1 ripe tomato, chopped
• 350 ml (1 1/2 cups) chicken stock, or water
• 200 ml (3/4 cup) full-fat sour cream
• 1 tbsp all-purpose flour
• 1/4 tsp ground black pepper

Method

Restated from the original video

1. 1

   Pat the chicken dry and season all over with the salt and black pepper.

2. 2

   Heat the lard in a wide, heavy casserole over medium-high heat. Brown the chicken skin side down until golden, 5-6 min, then turn and colour the other side for 3 min. Lift it onto a plate.

3. 3

   Pour off all but about 2 tbsp of the fat. Lower the heat to medium and add the onions.

4. 4

   Cook the onions slowly, stirring often, until soft and pale gold, 8-10 min. Do not let them brown hard.

5. 5

   Take the pot off the heat and stir in the paprika for 30 seconds. Paprika burns and turns bitter on direct high heat.

6. 6

   Add the pepper, tomato and stock, scraping up the browned bits from the bottom.

7. 7

   Return the chicken, skin side up, with any juices from the plate. Bring to a gentle simmer.

8. 8

   Cover and cook over low heat, turning the pieces once, until the chicken reaches 74 °C (165 °F) inside near the bone, 30-35 min.

9. 9

   Lift out the chicken and keep it warm. If the sauce is thin, boil it uncovered for a few minutes to reduce.

10. 10

    Whisk the sour cream with the flour in a bowl until smooth.

11. 11

    Whisk a ladle of the hot sauce into the sour cream to warm it, then stir the mixture back into the pot.

12. 12

    Simmer gently, stirring, until the sauce thickens and turns a deep rosy red, 3-4 min. Do not boil hard or it may split.

13. 13

    Taste and add salt. Return the chicken to the sauce and heat through for 2 min.

14. 14

    Serve hot, spooning plenty of sauce over each piece.

Imported from girlcarnivore.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.