Hungarian Chicken

Cooking the chicken with the bones and the skin in this dish will make it more flavorful. And it’s best to use a mix of white and dark meat to get a rich flavor.

Serves: 4Hands-on: 55 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 lbs. chicken pieces, bone-in, skin-on
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • 1 large onion, peeled, halved, and thinly sliced
  • 2 bell peppers, stemmed, seeded, sliced
  • 1 Tbsp. all-purpose flour
  • ¼ cup sweet paprika
  • 1 can (15 oz.) crushed tomatoes
  • ½ cup dry white wine
  • 1 tsp. dried oregano
  • ½ cup sour cream

Directions

  • Rinse the chicken pieces, pat dry, and season with salt and pepper. Place a skillet over medium-high heat. Add the oil and half the chicken. Cook for 6–8 minutes on each side till browned. Transfer the chicken to a plate and repeat.
  • Reduce the heat to medium. Keep 1 tablespoon of fat and add the onion, stirring occasionally for 5–7 minutes. Stir in the pepper and cook for 4–5 minutes.
  • Sprinkle in the flour and 3 tablespoons of the paprika. Stir to combine and cook for 1 minute. Stir in the tomatoes, wine, and oregano. Scrape the bottom of the pan. Place the dark chicken in the pan in a single layer. Reduce the heat to medium-low, cover, and simmer for 35 minutes. Add the breast and cook for 20–25 minutes.
  • Place the chicken on a serving dish and cover loosely with foil. Skim off the fat. Stir the rest of the paprika and the sour cream into the skillet. Place on medium-low and cook for 1–2 minutes. As soon as the mixture simmers, remove from the heat. Season with salt and pepper as needed.

Recipe Information

Serves: 4

Ingredients

  • 4 lbs. chicken pieces, bone-in, skin-on
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • 1 large onion, peeled, halved, and thinly sliced
  • 2 bell peppers, stemmed, seeded, sliced
  • 1 Tbsp. all-purpose flour
  • ¼ cup sweet paprika
  • 1 can (15 oz.) crushed tomatoes
  • ½ cup dry white wine
  • 1 tsp. dried oregano
  • ½ cup sour cream

Directions

  • Rinse the chicken pieces, pat dry, and season with salt and pepper. Place a skillet over medium-high heat. Add the oil and half the chicken. Cook for 6–8 minutes on each side till browned. Transfer the chicken to a plate and repeat.
  • Reduce the heat to medium. Keep 1 tablespoon of fat and add the onion, stirring occasionally for 5–7 minutes. Stir in the pepper and cook for 4–5 minutes.
  • Sprinkle in the flour and 3 tablespoons of the paprika. Stir to combine and cook for 1 minute. Stir in the tomatoes, wine, and oregano. Scrape the bottom of the pan. Place the dark chicken in the pan in a single layer. Reduce the heat to medium-low, cover, and simmer for 35 minutes. Add the breast and cook for 20–25 minutes.
  • Place the chicken on a serving dish and cover loosely with foil. Skim off the fat. Stir the rest of the paprika and the sour cream into the skillet. Place on medium-low and cook for 1–2 minutes. As soon as the mixture simmers, remove from the heat. Season with salt and pepper as needed.

Nutrition Information

Nutrition Information
Amount per serving
Calories750
Total Fat33g
Saturated Fat10g
Cholesterol260mg
Sodium430mg
Total Carbohydrate17g
Dietary Fiber6g
Sugars7g
Protein90g