Braised Hungarian Chicken
- 3 pounds boneless skinless chicken thighs
- 2 large white onions, sliced thin
- 1 teaspoon kosher salt
- 2 tablespoons paprika
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 3 sprigs fresh thyme, leaves stripped from stems
- ancho chili pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup red wine
- 1 cup chicken broth
- 1/2 cup sour cream
In a dutch oven, place the onions, kosher salt, paprika, thyme, and minced garlic. Set aside.
Season the chicken thighs with salt, pepper, and ancho chile pepper on both sides. In a large frying pan, heat the oil and butter over medium heat. When hot, add half of the chicken thighs and sear on all sides until golden brown.
Transfer the first batch into the bottom of the dutch oven, on top of the onions and seasonings. Add the second half of the chicken to the pan and brown on all sides. Transfer to the pot when done.
Reduce the heat of the frying pan to low and slowly pour in the ½ cup wine and 1 cup broth. Scrape up any browned bits along the sides or bottom with a whisk. Pour the liquid over the chicken and stir gently to incorporate the seasonings into the liquid.
Cover and place over low heat. You’ll want to stir this about every twenty minutes. If your liquid reduces too much, you can add another ½ cup of broth as needed.
Simmer for a total of 45-60 minutes, depending on the size of your chicken thighs. When the cooking time is over, remove the pot from the heat and add ½ cup sour cream. Stir gently to combine. Serve over potatoes, puree, or noodles