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The Hirshon Hungarian Chicken Paprikash – Paprikás Csirke

  • Author: The Generalissimo


Units Scale
  • 2 Tbsp. pork lard (you can also use sunflower oil, which is equally traditional)
  • 3 lbs. heirloom chicken pieces, bone-in and skin-on
  • 2 medium yellow onions, very finely chopped
  • 2 cloves garlic, finely minced
  • 2 Roma tomatoes, seeds removed and very finely diced
  • 1 Hungarian wax pepper (GREATLY preferred) or Italian Cubanelle pepper, diced (either are optional but strongly recommended )
  • 4 Tbsp. genuine imported sweet Hungarian paprika or use TFD’s preferred blend of 2 Tbsp. sweet paprika, 1 Tbsp. hot paprika and 1 Tbsp. sweet AND smoked paprika
  • 1 3/4 cups Chicken Broth, preferably homemade or at least low-salt if store-bought
  • 1/4 cup Hungarian Furmint white wine (preferred) or you can substitute an off-dry Riesling
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. freshly-ground black pepper
  • 3 Tbsp. all-purpose flour
  • 3/4 cup full-fat sour cream (room temperature to avoid lumps – TFD endorses only Daisy brand!)
  • 1/4 cup heavy whipping cream
  • 1 large sprig fresh marjoram (TFD addition – leave out for classic recipe)


  1. Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.
  2. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
  3. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth and add the marjoram sprig, if using. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken, discard marjoram and transfer to a plate.
  4. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
  5. Serve immediately, with a thin stream of more sour cream on top if desired and with spaetzle, buttered noodles, dumplings or mashed potatoes with plenty of butter.