MADE WITH DUNDORE & HEISTER CHICKEN BONE BROTH

Try our simple step-by-step guide to creating an amazing Chicken Paprikash! 

Check out Chef John Taus' rich, traditional-style Chicken Paprikash recipe featuring Dundore & Heister Chicken Bone Broth for extra depth and body.

INGREDIENTS

_ 2 ½–3 lbs bone-in, skin-on chicken (thighs and drumsticks work best)
_ 2 tbsp lard
_ 2 large yellow onions, thinly sliced
_ 4 cloves garlic, minced
_ 3 tbsp sweet Hungarian paprika (preferably Szeged-style)
_ 1 tsp smoked paprika (optional but excellent)
_ 1 ½ cups Dundore & Heister Chicken Bone Broth
_ 1 tsp kosher salt (or to taste)
_ ½ tsp freshly ground black pepper
_ 1 cup sour cream (or crème fraîche for a richer sauce)
_ 1 tbsp all-purpose flour (optional, for thickening)
_ Fresh parsley for garnish

For serving: buttered egg noodles, spaetzle, rice, or mashed potatoes

PREPARATION

1. Season and brown the chicken 

Pat the chicken dry and season both sides with salt and pepper. Heat lard in a large Dutch oven over medium-high. Sear chicken until lightly browned on both sides (about 4–5 minutes per side). Remove and set aside.

2. Build the flavor base 

Lower heat to medium. Add sliced onions and cook slowly until soft and translucent. Add garlic and cook 1 minute more.

3. Bloom the paprika 

Remove the pot briefly from the heat and stir in sweet paprika, smoked paprika. This step prevents the paprika from turning bitter.

4. Create the sauce 

Return pot to heat and add D&H Chicken Bone Broth. Bring to a gentle simmer.

5. Cook the chicken 

Nestle the chicken back into the sauce, cover partially, and simmer 35–45 minutes, until chicken is very tender.

6. Finish with sour cream 

In a bowl, whisk sour cream with flour (if using) until smooth. Temper it with a few spoonfuls of the hot sauce, then stir it gently into the pot. Simmer 5 more minutes until thick and velvety.

7. Serve 

Taste and adjust seasoning. Garnish with parsley and serve over mashed potatoes, buttered egg noodles or spaetzle.