Description

You are missing out if you have never made this chicken dish before. It is a traditional Hungarian dish made with lots of paprika, onions, and a creamy sauce of sour cream or half and half. Serve it with pasta, rice or potatoes to take advantage of all of

Ingredients

• 2 - 2 1/2 lb. chicken thighs and legs (skin-on and bone-in or boneless, skinless chicken)
• salt
• 2 T. unsalted butter
• 2 - 3 large yellow onions
• freshly ground black pepper, to taste
• 2 T. sweet Hungarian paprika
• 1 t. hot paprika or cayenne pepper, or to taste
• 1 c. chicken stock or broth
• 1/2 c. sour cream or half and half

Steps

1. Wash chicken and pat dry with paper towels. Salt chicken well; let sit at room temperature while cutting the onions. Peel onions; cut off the tops and the bottoms; slice the onions lengthwise, from the tops to the bottoms.
2. Heat a large skillet over medium-high heat; melt the butter; when hot, place skin-side down in the pan. Cook chicken 4-5 minutes on one side, until well browned, then turn chicken over; cook 2-3 minutes on the second side, being careful not to tear the skin if sticking to the pan. Remove chicken from the pan to a bowl, set aside.
3. Add the sliced onions to the skillet; cook, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.