A comforting meal on a cold winter’s day, this classic Hungarian inspired dish uses mixed chicken pieces so everyone—dark and white meat lovers—gets their favorite.
- 1 frying chicken
- 1/2 tablespoon oil
- 1 large onion
- 1 red bell pepper
- 3 1/2 tablespoons sweet paprika
- 1/4 teaspoon marjoram
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth or stock
- 1 14.5 ounces can diced tomatoes
- 1/3 cup sour cream
- Salt and pepper
- 2 tablespoons finely chopped parsley
- 1 pound broad egg noodles
Adjust oven rack to lower middle position. Preheat oven to 300 degrees.
Season the chicken pieces liberally with salt and pepper. Heat oil in a large Dutch oven until hot. Add 4 pieces of chicken, skin side down and cook without turning for 5 minutes. Turn and brown on the second side for an additional 5 minutes. Transfer browned chicken to a platter. Repeat with the remaining chicken, adding oil, if necessary.
When chicken is cool enough to handle, remove and discard the skin. Discard all but 1 tablespoon of fat from the pot.
Add the onions and peppers to the fat and sauté for 8 minutes until browned and softened. Add 3 tablespoons of the paprika, marjoram and flour. Cook, stirring constantly, about 1 minute.
Add the broth to the pot, scraping to loosen the browned bits. Stir in the tomatoes. Return the chicken and any juices to the pot. Bring to a simmer, cover and transfer to the oven. Bake until the chicken is no longer pink, about 30 minutes. Remove from the oven.
In a small bowl, combine the sour cream and remaining ½ tablespoon of paprika. Slowly whisk in ¼ cup of the hot liquid from the pot. Stir the sour cream mixture into the pot. Taste and adjust seasonings. Spoon the chicken and sauce over hot noodles, sprinkle with parsley and serve.