Ingredients:

  • 2 kg Boneless, skinless chicken thighs, cut into 3 cm chunks
  • 2 tsp Kosher Salt, divided
  • 1 tsp Freshly ground Black Pepper
  • 2 tbsp All-purpose flour (optional)
  • 2 tbsp Olive Oil, or vegetable oil
  • 2 tbsp Unsalted Butter
  • 3 large Yellow Onions, finely diced
  • 6 cloves Garlic, minced
  • 4 tbsp High-quality Sweet Hungarian Paprika
  • 1 tbsp Smoked Paprika
  • 1 tbsp Tomato Puree (Paste)
  • 1 medium Red Bell Pepper, diced (optional)
  • 750 ml Chicken Stock (low sodium)
  • 1 Bay Leaf
  • 120 ml Crème Fraîche or Sour Cream (full fat, for swirling/serving)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken: Pat the chicken pieces dry. Season thoroughly with 1 tsp of salt and pepper. Toss lightly with the 2 tbsp of flour (if using).
  2. Sear (Optional, but recommended): Heat 1 tbsp of oil in the Dutch oven over medium-high heat. Sear the chicken in batches until lightly browned on all sides (do not fully cook). Remove the chicken and set aside.
  3. Sauté the Onions: Reduce the heat to medium-low. Add the remaining 1 tbsp oil and butter to the pot. Add the diced onions and the remaining 1 tsp salt. Cook slowly, stirring occasionally, for 15–20 minutes, until the onions are completely soft, translucent, and starting to caramelise lightly.
  4. Bloom the Paprika: Clear a space in the middle of the pot. Add the tomato paste and cook for 1 minute. Turn the heat down to low. Stir in the Sweet Paprika and Smoked Paprika. Cook, stirring constantly, for just 30–60 seconds. Do not let the paprika burn.
  5. Add Aromatics: Stir in the minced garlic and diced bell pepper (if using). Cook for 2 minutes until fragrant.
  6. Deglaze and Combine: Pour in about 1 cup of the cold chicken stock and scrape up any browned bits (fond) from the bottom of the pot.
  7. Add Chicken and Liquid: Return the seared chicken and any resting juices to the pot. Add the remaining stock and the bay leaf. The chicken should be mostly submerged.
  8. Simmer: Bring the stew to a gentle simmer. Reduce the heat to the lowest setting possible, cover the pot, and cook for 60–75 minutes, or until the chicken is fork-tender and the sauce has thickened slightly. Check periodically.
  9. Adjust and Finish: Remove the bay leaf. Taste the sauce and adjust the salt and pepper. If using, stir in 2-3 tbsp of the crème fraîche/sour cream directly into the stew for a velvety finish, or serve it on the side.
  10. Serve: Ladle the stew into bowls. Garnish generously with fresh parsley and a dollop of crème fraîche.