Chicken Paprikash

The silkiness of chicken paprikash comes from a good paprika base and the soured-cream thickening – with dumplings it is the real thing.

Base

1. Chop the onion finely and sweat it glassy in the oil. Add the chicken thighs and fry them for a few minutes, turning to brown all over.

Seasoning

2. Pull the pan off the heat, dust it with the paprika, stir it quickly (so it does not burn), season with salt, then pour in a little water.

3. Braise it tender, covered, turning it now and then and topping up with a little water.

Finishing

4. Mix the sour cream smooth with the flour, thin it with a few spoons of the hot sauce, then pour it into the paprikash.

5. Bring it gently together – taking care that it does not boil hard, or the sour cream may split. Serve with dumplings.

Tip: Always add the paprika with the pan off the heat – if it scorches, it turns the whole dish bitter.