Hungarian Chicken That Tastes Like You Spent All Day Cooking It! Try Making It Like This!

Season the chicken well with salt and pepper.

Drizzle with olive oil.

Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the pan.

Sear the chicken, skin-side down, until golden and crispy, about 5 to 7 minutes.

Flip the chicken and repeat on the other side for about 5 to 7 minutes.

Place the chicken on a plate to rest.

Add the chopped onion to the pan and cook, stirring frequently, until soft and translucent, about 5 minutes.

Add the minced garlic and sauté until tender, about 3 to 4 minutes.

Remove the pan from the heat and add 3 tablespoons of sweet Hungarian paprika.

Add 2 tablespoons of flour and mix well, then cook until the mixture is fragrant and the floury taste is gone, about 4 to 5 minutes.

Add 1 cup mashed tomatoes or 1 large ripe tomato and 1 cup chicken broth or water, mixing until smooth.

Place the chicken back into the pan, skin-side up.

Place the pan in the oven and cook until chicken is tender and sauce has slightly thickened, about 25 to 30 minutes at 200°C.

Meanwhile, bring a large pot of heavily salted water to a boil and add pasta.

Cook the noodles in the water until almost completely soft, about 7 to 8 minutes, then drain.

Mix the pasta with the remaining 2 tablespoons of butter.

Take the chicken out of the pan and add 3/4 cup sour cream to the sauce, stirring well.

Equipment Needed

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