Pan Seared Paprika Chicken with Sour Cream Gravy
Inspired by the classic Hungarian dish, Chicken Paprikash.
You will need a cast iron skillet for this dish. It's inspiration came from the classic recipe, Chicken Paprikash, which is a method of browning and then stewing chicken with onions in a savory paprika sour cream sauce. My version yields a very tender, crispy chicken with the savory sour cream gravy made after the fact and served alongside or spooned over.
The Sour Cream Paprika Gravy is its own Kitchen Tapestry recipe, but in the case of this particular dish is meant to be made in the same skillet in which the chicken was cooked.
What About the Paprika?
Most commercial brands of Paprika in the US (like, McCormick or Spice Islands) are from undisclosed sources which probably means they're from California or are low-grade Paprikas from elsewhere. They're fine for everyday use as a garnish or to provide a hint of color. But this dish requires Hungarian Paprika. The most widely exported of eight classifications of Hungarian Paprika is known as piper or sweet paprika, called Edesnemes. It is bright red, has mild heat and an intense flavor.
Spanish Paprikas are always smoked and darker in color as a result. They marry well with stewed dishes and sauces, but would overpower this particular recipe.
Pan Seared Paprika Chicken with Sour Cream Gravy
Ingredients
- 4 large bone-in chicken thighs, trimmed of any excess skin or fat
- 4 tbsp olive oil
- 4 tbsp Hungarian sweet paprika
- 2 tbsp onion powder
- 1/4 tsp fine sea salt
- 2-3 grinds freshly cracked black pepper per thigh, per side
- Kitchen Tapestry recipe for Sour Cream Paprika Gravy
Instructions
- Pre-heat the oven to 400°F.
- Toss the four chicken pieces in a mixing bowl with the olive oil, paprika, onion powder, ans sea salt and thoroughly coat each piece of chicken. Pepper each side of each chicken thigh with the freshly ground black pepper.
- Get a cast iron skillet very hot over medium high heat, and then lay the chicken thighs skin side down in the pan. Let them cook for 2-3 minutes, then turn them over and cook another 2-3 minutes. They should have a dark, mahogany color.
- Put the cast iron skillet in the oven and cook the chicken pieces for 25-30 minutes until done.
- When time is up, remove the skillet from the oven and take the thighs out to a warm platter. Cover and let them sit while you make the Kitchen Tapestry recipe for Sour Cream Paprika Gravy in the same skillet in which the chicken was cooked.
- Serve the chicken thighs with the gravy ladled on top.
Notes
- This recipe calls for Hungarian paprika. While any paprika will do, Hungarian paprika is known for its sweeter, more intense flavor and is better suited to the flavor profile of this dish. Do not use Spanish paprika, however, which is smoked.
Sour Cream Paprika Gravy
Ingredients
- 2 tbsp butter
- 1 small shallot, finely diced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 2 tsp Hungarian sweet paprika
- 1 tbsp dried or fresh parsley
- 1/8 tsp fine sea salt
- 7-8 grind freshly cracked black pepper
Instructions
- If making in tandem with the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, make this recipe in the same skillet as the chicken was cooked. If making this gravy on its own, use a small sauce pan.
- Over medium high heat, toss in the butter and when melted, add the shallots. Cook for 3-4 minutes until the shallots are limp.
- Add the white wine. If making in tandem with the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, use your spatula to scrape up all of the crusty bits from the bottom of the skillet. If making this gravy on its own, proceed to the next step.
- Add the cream and paprika, and simmer until the liquid is reduced by about a third and the sauce has thickened.
- Remove from the heat and stir in the sour cream until well blended.
- Add the parsley, salt and pepper.
Notes
- This recipe calls for Hungarian paprika. While any paprika will do, Hungarian paprika is known for its sweeter, more intense flavor and is better suited to the flavor profile of this dish. Do not use Spanish paprika, however, which is smoked
