Ingredients:

  • 2 lbs chicken thighs, bone-in but skin removed
  • 2 tbsp unsalted butter or lard
  • 2 large yellow onions, finely diced (approx. 300g)
  • 3 tbsp authentic Hungarian sweet paprika
  • 2 cloves garlic, minced
  • 1 bell pepper, finely diced
  • 1 Roma tomato, peeled and finely chopped
  • 1.5 cups low-sodium chicken bone broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 3/4 cup full-fat sour cream, room temperature
  • 1 tbsp all-purpose flour
  • 12 oz wide egg noodles
  • 2 tbsp salted butter
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat 2 tablespoons of butter or lard in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
  2. In the same pan, add the diced onions and sauté until translucent and slightly golden, about 8-10 minutes. Stir in the garlic, bell pepper, and tomato.
  3. Remove the pan from heat momentarily to prevent scorching. Stir in the 3 tablespoons of Hungarian paprika, allowing it to bloom in the fat for 30 seconds until fragrant and vibrant.
  4. Return chicken to the pan and pour in the chicken bone broth. Bring to a light simmer, cover, and cook for 25-30 minutes until chicken is cooked through and tender.
  5. While the chicken simmers, boil the egg noodles in salted water according to package directions. Drain and toss with 2 tablespoons of salted butter.
  6. In a small bowl, whisk the sour cream and flour together. Gradually add 3-4 tablespoons of the hot cooking liquid from the pan into the sour cream, whisking constantly to 'temper' it. This prevents curdling.
  7. Slowly stir the tempered sour cream mixture back into the skillet. Simmer for 2 minutes until the sauce thickens and becomes glossy. Serve over the buttered egg noodles and garnish with fresh parsley.