This is my Auntie Beth’s recipe, and it’s a hearty and comforting Hungarian dish that’s a great way to cure the winter blues (or a persistent hangover). Coated with just the right amount of paprika, the chicken is stewed slowly until tender, and served over a bed of egg noodles. A healthy dollop of sour cream mixed with flour thickens up the stew to just the right consistency.
- 3 tablespoons sweet Hungarian paprika
- 2 teaspoons salt, plus more for cooking pasta
- Black pepper, to taste
- 8 chicken thighs with skin, trimmed of excess fat
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 pound dried egg noodles
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped
In a large bowl, combine the paprika, salt, and pepper. Add the chicken and toss to coat. Heat the oil in a pot over medium-high heat. Add the onion, reduce heat to medium-low, and cook until translucent, about 3-5 minutes. Add the chicken and turn to coat with the oil. Add just enough water to cover and simmer for 20 minutes.
Meanwhile, bring a large pot of salted water to boil over high heat and cook the egg noodles according to package directions. Drain and set aside.
In a small bowl, combine the sour cream and flour. Add to the pot and stir. Increase heat to high and bring to a rapid boil, for 5 minutes, stirring constantly to break up any lumps. Season with salt and pepper, to taste, and sprinkle the parsley on top. Serve over hot egg noodles.