As its name suggests, this traditional Hungarian dish is flavoured with paprika. Be sure to use a sweet paprika rather than a hot paprika to complement the other flavours in the sauce

Yield: Serves 6.



  • 2 tbsp all-purpose flour
  • 2 tbsp paprika, divided
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 12 skinless chicken thighs
  • 2 tbsp extra-virgin olive oil, divided
  • 2 cups sliced onions
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, chopped
  • 1 can (10 oz/284 mL) chicken broth
  • 1 can (14 oz/398 mL) diced tomatoes, drained
  • 1/2 cup dry white wine
  • 1/2 tsp marjoram, crumbled
  • 1/4 tsp thyme, crumbled
  • 1 bay leaf*
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tbsp chopped fresh parsley


  1. Combine 2 tbsp flour, 1 tbsp paprika, salt and pepper in a plastic bag.
  2. Pat chicken dry with paper towels. Add chicken to flour mixture and toss to coat.
  3. Heat 1 tbsp oil in a Dutch oven over medium heat.
  4. Add chicken in batches and brown on both sides.
  5. Transfer chicken to a plate; keep warm.
  6. Add remaining oil to pan. Stir in onions, bell peppers and garlic; sauté for 4 minutes. Stir in remaining paprika and cook, stirring, for 1 minute.
  7. Add broth, tomatoes, wine, marjoram, thyme and bay leaf, then bring to a boil.
  8. Return chicken to pan. Reduce heat; cover and simmer, stirring occasionally, until chicken is tender, about 45 minutes.
  9. Transfer chicken to a serving dish; keep warm. Remove and discard bay leaf.
  10. Combine sour cream and 2 tbsp flour; stir into mixture in pan.
  11. Cook over low heat until heated through and thickened; do not boil.
  12. Pour pan sauce over chicken. Sprinkle with parsley. Serve immediately.
Nutritional analysis per serving:

585 calories, 28.6 g fat, 21.2 g carbohydrate, 59.2 g protein, 4 g fibre, 517 mg sodium