Chicken Paprikash

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 whole "Dai Dues Master Brined Chicken , cut into 8 pieces", Salt and pepper; 3 tablespoons unsalted butter; 2 whole thinly sliced onions; 5 teaspoons sweet Hungarian paprika; 1 teaspoon hot smoked Spanish paprika; 2 cups low-sodium chicken broth; 1 cup sour cream, room temperature; 1 tablespoon fresh lemon juice; 2 tablespoons Chopped fresh parsley for garnish

A classic Hungarian dish featuring tender brined chicken pieces in a rich, creamy paprika sauce made with both sweet and smoked paprika, served with sautéed onions and finished with sour cream and lemon juice.

4 servings

45 min

Published October 4, 2025

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Ingredients

•1 whole "Dai Dues Master Brined Chicken , cut into 8 pieces", Salt and pepper
•3 tablespoons unsalted butter
•2 whole thinly sliced onions
•5 teaspoons sweet Hungarian paprika
•1 teaspoon hot smoked Spanish paprika
•2 cups low-sodium chicken broth
•1 cup sour cream, room temperature
•1 tablespoon fresh lemon juice
•2 tablespoons Chopped fresh parsley for garnish

Cooking Instructions

1.
Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5-8 minutes. Transfer chicken to a plate (do not cook flesh side).
8 min
2.
Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8-10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25-30 minutes. Transfer chicken to a platter; tent with foil to keep warm.
30 min
3.
Bring liquid in skillet to a boil and cook until reduced by one-third, 5-7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.
7 min

Ingredients

•1 whole "Dai Dues Master Brined Chicken , cut into 8 pieces", Salt and pepper

•3 tablespoons unsalted butter

•2 whole thinly sliced onions

•5 teaspoons sweet Hungarian paprika

•1 teaspoon hot smoked Spanish paprika

•2 cups low-sodium chicken broth

•1 cup sour cream, room temperature

•1 tablespoon fresh lemon juice

•2 tablespoons Chopped fresh parsley for garnish

Cooking Instructions

Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5-8 minutes. Transfer chicken to a plate (do not cook flesh side).

8 min

Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8-10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25-30 minutes. Transfer chicken to a platter; tent with foil to keep warm.

30 min

Bring liquid in skillet to a boil and cook until reduced by one-third, 5-7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.

7 min