Ingredients:

  • 4 large Bone-in, Skin-on Chicken Thighs (approx. 1 kg)
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Neutral Oil (e.g., Canola or Grapeseed)
  • 2 Tbsp Unsalted Butter
  • 2 large Yellow Onions, finely diced (approx. 400 g)
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 3 Tbsp High-Quality Hungarian Sweet Paprika
  • 1 tsp Smoked Paprika (optional)
  • 1 tsp Dried Marjoram
  • 3 cups Chicken Stock (low sodium)
  • 1 cup Full-Fat Sour Cream
  • 1 Tbsp All-Purpose Flour (or cornstarch)

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs thoroughly dry with paper towels. Season generously with salt and pepper.
  2. Sear the Chicken: Heat the oil in the Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden brown and crispy (about 5–7 minutes). Turn and sear the flesh side briefly (2 minutes). Remove the chicken and set aside, leaving the rendered fat in the pot.
  3. Sauté the Onions: Reduce the heat to medium-low. Add the butter to the pot. Add the diced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are completely soft, translucent, and starting to turn golden (15–20 minutes). They should be jammy.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the tomato paste has darkened slightly.
  5. Bloom the Paprika (Handle with Care): Remove the pot from the heat completely or turn the heat to its absolute lowest setting. Immediately stir in the sweet paprika, smoked paprika (if using), and marjoram. Stir for 30–60 seconds. Do not let the paprika burn.
  6. Deglaze and Simmer: Return the pot to medium heat. Pour in the chicken stock, scraping up any delicious brown bits (fond) from the bottom of the pot. Bring the liquid to a gentle boil.
  7. Cook the Chicken: Return the seared chicken and any accumulated juices to the pot. Reduce the heat to low, cover the pot, and simmer gently for 30–40 minutes, or until the chicken is fork-tender and the internal temperature reaches 165°F (74°C).
  8. Rest and Prepare the Finish: Remove the chicken pieces from the pot and set them aside. Whisk together the sour cream and flour (or cornstarch) vigorously in a small bowl until completely smooth (tempering).
  9. Finish the Sauce: Remove the pot of sauce completely from the heat. Wait 2 minutes for the bubbling to subside. Slowly stream the tempered sour cream mixture into the sauce while constantly stirring. Do not boil the sauce after the sour cream has been added.
  10. Serve: Return the chicken to the pot to warm through. Taste and adjust seasoning (salt/pepper). Serve immediately, traditionally over nokedli or crusty bread.