My favorite recipe for chicken paprikash:
Hungarian Chicken, adapted from a 1995 cookbook by Heidi Rabel in Mastercook
4-6 chicken thighs
1-2 Tbsp olive oil
1 medium onion – peeled and chopped
1/4 cup small dice red bell pepper
4 ounces mushrooms – sliced about 1/4" thick
1 cup chicken stock
3/4 cup sour cream
1 Tbsp sweet Hungarian paprika
1/4 tsp Aleppo pepper (or red pepper flakes)
1/2 teaspoon kosher salt
Your choice of cooked rice, orzo, or wide egg noodles
Preheat oven to 350 degrees. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and put into a baking dish that will fit chicken and sauce.
Turn the heat down to medium low, add the onion, and cook it until it is softened and translucent, about 5 minutes. Add first the diced red bell pepper, then the sliced mushrooms and cook for 5 more minutes, stirring frequently.
Add chicken stock, and reduce by half over medium-low heat. Remove from heat and add remaining ingredients (paprika, s/p, and sour cream, retaining a tsp of the paprika), stirring to mix well.
Pour sauce over cooked chicken in the baking dish. Sprinkle the top with remaining paprika and bake, uncovered for 25 minutes.
Serve over steamed rice or wide egg noodles.
NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas.
