This simple and delicious dish showcases our sweet Hungarian paprika. Paprika is more than something to just sprinkle on deviled eggs.
1 medium onion chopped
1 Tbsp. butter
1 Tbsp. vegetable oil
2-3 lbs. cut up, bone-in chicken. Legs and thighs separated, breasts cut in half, and any visible fat removed.
3 Tbsp. mild Hungarian paprika
1/4 cup sour cream, plus extra for garnish
1 tsp flour
Heat large skillet over medium low heat. Add oil, then butter. When foam subsides add onions. Sauté onions until soft and translucent, but do not brown. Remove from heat and add paprika, stirring until onion and paprika are well mixed. Add chicken pieces and gently toss them in onion paprika mix until they are well covered. Place skillet back on burner and turn to low.
Cook covered about 35 minutes, turning the chicken pieces over occasionally. Chicken should cook gently in its own juices. If pan dries out add a bit of water and turn down heat. When chicken is cooked through and there is no trace of pink left, take pan off heat and remove chicken to serving platter using slotted spoon. Cover chicken lightly with foil.
Combine flour and sour cream in a small bowl, stirring with a fork until well mixed. Add contents of bowl to skillet stirring well. Place back on burner and cook on medium low heat 2-3 minutes until sauce begins to bubble and sauce has consistency of heavy cream (do not bring to a boil or sour cream will curdle). Season with salt and pepper to taste then return chicken to skillet and lightly toss chicken until coated with sauce.
Remove chicken and sauce to the platter and garnish with a little additional sour cream if desired. Serve with rice, spaetzle, or noodles.