How to make it
6 steps. Take it one step at a time.
Heat the lard or oil
Heat the lard or oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown the pieces on all sides. Remove the chicken and set aside.
10 minIn the same fat, sauté the chopped onions
In the same fat, sauté the chopped onions over medium heat until softened and translucent, about 8-10 minutes. Do not brown them too much.
10 minRemove the pot from the heat
Remove the pot from the heat. Stir in the paprika quickly to prevent it from burning (which makes it bitter). Return to heat and add the chicken back into the pot along with the chicken stock.
Bring to a boil, then reduce heat
Bring to a boil, then reduce heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
40 minWhisk together the sour cream and flour
In a small bowl, whisk together the sour cream and flour until smooth. Stir in a few tablespoons of the hot cooking liquid into the cream mixture to temper it, then slowly pour the mixture into the pot while stirring constantly.
Simmer for another 2-3 minutes
Simmer for another 2-3 minutes until the sauce has thickened. Adjust seasoning with more salt and pepper if needed. Serve hot.
3 min
A little kitchen wisdom
Use high-quality sweet Hungarian paprika for the best flavor and color. The secret to a smooth sauce is tempering the sour cream with a bit of hot liquid before adding it to the pot.
