- For 4 people :
- Time: 1 hour
- Difficulty: Easy
- 4 chicken thighs
- 1 red pepper
- 2 onions
- 2 pinches smoked garlic
- 250ml chicken stock
- 125g fresh cream
- 40g paprika from Hungary
- 2 bay leaves
- Two tablespoons of olive oil
- Salt and pearl of red pepper
- In a large saucepan, brown the chicken thighs skin side down in olive oil. When they have a nice brown color, cook the other side then set them aside on a plate.
- Cut the onions and pepper into brunoise, sauté for 2-3 minutes over high heat. Then add the smoked garlic and sauté for another minute.
- Reduce the heat slightly and then add the paprika and stir constantly for a few seconds as the paprika can burn and become bitter quickly.
- Stir in the chicken broth and mix everything together before placing the chicken thighs in the pan (along with the accumulated juices on the plate!)
- Bring everything together before letting the pan simmer, covered, over low heat for 20-25min
- Once the chicken is cooked, set it aside on a plate and let the pan cool off the heat for 1-2min.
- Add the fresh cream and mix the sauce. Add the chicken thighs and cover them with the sauce. If you want to thicken the sauce, simmer it for a few more minutes.
Your Hungarian chicken is now ready to be served! Accompany it with rice or grenaille potatoes.
Enjoy your food !