This is a slight twist on a traditional dish you may not know. The three sorts of paprika give it an amazing depth of flavour.

Chicken Paprikash

INGREDIENTS: 

• 2 tablespoons 
• 2 pounds chicken thighs bone-in, skin on
• 4 cups sliced onions
• 2 cloves garlic minced
• 1 Roma tomato, seeds removed and flesh diced
• 2 cups low or no sodium chicken broth
• 4 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon hot paprika or to taste
• 2 tablespoons all purpose (plain) flour
• 1/3 cup sour cream, full fat works best
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste

METHOD:

1. Add some oil to a dutch oven and heat on the stove-top. When the oil is hot but not smoking, add the seasoned chicken thighs, skin side down. Let them sear for 2-3 minutes then flip them over. You may need to do this in two batches so you don't overcrowd the casserole. You want them well browned as this adds to the flavour.
2. Remove the chicken and set aside.
3. Add the sliced onion and diced tomato to the pan and saute for 4-5 minutes or until they are soft and the onion translucent. Add the garlic and sautee an additional minute or until the garlic is fragrant.
4. Deglaze the pan with 1/4 cup chicken broth and scrape up all the crunchy bits stuck to the bottom.
5. Remove the pan from the heat, add the paprika and mix well. This is crucial as heat can make the paprika bitter.
6. Add the rest of the stock and stir well.
7. Return the chicken to the pan and arrange skin-side up.
8. Bring to the boil then cover and simmer over low heat for 40 minutes.
9. Remove the chicken from the pan and set aside.
10. In a bowl, mix the sour cream, heavy cream and flour until smooth.
11. Gradually stir this into the pa, whisking as you go to avoid lumps.
12. Simmer until the sauce thickens and adjust season as needed
13. Return the chicken to the pan and heat through to allow the flavours to meld beautifully.
14. Serve with Hungarian nokedli or your favourite pasta