Ingredients | Serves 4

4-5 chicken thighs 

1 brown onion, diced

2 cloves garlic, minced

1/4 cup hungarian sweet paprika

2 tbsp flour 

700ml chicken broth 

Salt and black pepper, to taste

1 cup sour cream (temper first so it doesn’t curdle)

Method

1. Season chicken, place in a dutch oven and turn the heat to medium. Let it cook until golden on both sides. 

2. Remove chicken to a plate and set aside. Reduce the heat slightly then add in the onions and a sprinkle of salt (you might need a little extra oil at this point so it doesn't burn) and cook until soft. Add garlic cook for two minutes, stirring occasionally. 

3. Stir in paprika then add flour and stir. Stir in the broth (scraping off any caramelised bits from the base of the pan) and bring to boil. 

4. Add chicken, cover with a lid, let it simmer gently for 30 minutes.   

5. Remove the chicken to a plate and allow to cool. 

6. Temper the sour cream with some of the paprikash and then carefully add back to the sauce. Shred the chicken (optional) when cooled and return to the pot. Check the seasoning and it’s ready to serve with a sprinkle of fresh parsley. 

Nokedli (dumplings)

Ingredients

2 cups flour

2 eggs 

1 cup water 

1 tsp salt 

Method

1. Bring a pot of water to the boil. 

2. Whisk together the eggs, water and salt and then stir in the flour until incorporated and it resembles a thick pancake batter.

3. When the water is boiling, dunk a tbsp in the water to prevent the dumplings from sticking then quickly scoop some of the dumpling mixture into the water and repeat the process. When they start floating, remove with a slotted spoon and either add straight into the paprikash or serve in bowls and top with the chicken.