Chicken Paprikash is a traditional Hungarian dish with so much flavor, and we've made the sauce extra creamy. This one pot paprika chicken is one of our favorite weeknight dinners!
Adjust oven rack to lower-middle position and heat oven to 300°F.
Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika.
3 pounds bone-in skinless chicken thighs and legs, kosher salt, freshly ground black pepper, ¼ cup sweet paprika
In a large Dutch oven, heat the oil over medium-high heat, about 2 minutes, or just until it begins to shimmer.
1 tablespoon canola or vegetable oil, 1 tablespoon unsalted butter
Add half the chicken to the Dutch oven and cook, without moving them, until crisp and brown, 4-5 minutes.
Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat until all chicken has been browned. Set aside to cool.
Discard all but 2 tablespoons fat from the Dutch oven.
Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes. Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes.
1 large yellow onion, 1 large red bell pepper, 1 large green bell pepper, 1 garlic clove
Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.
¼ cup sweet paprika, ½ teaspoon dried marjoram, 1½ tablespoons unbleached all-purpose flour
Add the wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.
½ cup dry white wine
Add the tomatoes and 1½ teaspoons kosher salt.
14½ ounces diced tomatoes, 1½ teaspoon kosher salt
Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
Bring the chicken to a boil, cover and reduce the heat to low.
Place the pot of chicken in the oven and cook 30 minutes or until the internal temperature reaches 175°F (dark meat) on an instant-read meat thermometer.
While the chicken simmers in the oven, combine the sour cream with the remaining 1½ teaspoons paprika.
¼ cup sweet paprika, ⅓ cup sour cream
Remove the pot from the oven and transfer the chicken to a plate.
Add the sour cream/paprika mixture to the vegetable/tomato mixture, in the pot, and stir until incorporated. If desired, add a splash or two of hot sauce and season to taste with extra salt & black pepper.
1-2 teaspoons hot sauce
To serve: Place the chicken on a bed of buttered egg noodles. Spoon the vegetable mixture over the chicken and garnish with chopped fresh parsley.