Chicken paprikash

1. Sauté the onion in oil for about 10-15 minutes. Make sure it doesn't burn. During this time prepare the chicken.

2. Use your fingers to check that the thighs have no cartilage or bones, and fry them on a very hot pan on one side and the other until they are brown. From time to time, scratch the pan with tongs to separate the parts from the pan that can burn. At this point, the chicken must be raw on the inside, while the outside will look baked. Put in a bowl.

3. In the pan, if it is not burnt (black), put a little water to deglaze it - separate everything that has stuck to it, then pour that water over the thighs.

4. The onion should be ready by now. Put a full teaspoon of flour and two full teaspoons of paprika into it, reduce the heat, mix everything and make sure it doesn't burn. Paprika and flour will stick to the bottom of the pan - this is normal, try to scrape them off the bottom with a wooden spoon.

5. After a minute or two, add a little water and mix until you get a thick paste.

6. Add the chicken stock, mix and let it boil. The paprikash should be soupy at this point, not thick at all.

7. Add pepper and salt, but not too much - keep in mind that some of the liquid will evaporate during cooking and the dish will become saltier.

8. Put the chicken in the stew and cook slowly, half-covered, for about 40 minutes.

9. Remove the chicken and mix the sauce with a hand mixer or put it in a blender. The sauce should be thick enough now. Cut the chicken into larger cubes or tear it with your hands and return it to the sauce.

10. Add pepper and salt as desired, and you can also add a little sodium glutamate for a stronger taste.

11. Serve with wide pasta, polenta, buckwheat porridge, rice, spätzle... or boil gnocchi in the stew.

If you wish, you can add cream to the stew - sweet or sour, but to avoid lumps, first mix a little bit of the stew with the cream and then pour everything into the stew.

Find the video recipe for chicken stew here!

Enjoy your meal!