Get ready to discover a truly heartwarming and deeply flavorful dish: this incredible chicken stew with mushrooms and sour cream! Rooted in the rich culinary traditions of Transylvania, this creamy, satisfying stew is a beloved comfort food that brings a taste of authentic Hungarian home cooking right to your kitchen. With tender pieces of chicken, earthy mushrooms, and a luxurious, tangy sour cream sauce, it’s a recipe that promises to become a cherished family favorite, perfect for any occasion.
While you might know it simply as "chicken stew with mushrooms and sour cream," the inspiration behind this dish is the iconic Hungarian csirkepaprikás – often translated as "chicken paprikash." This isn't just any chicken stew; it's a staple of Hungarian cuisine, celebrated for its tender chicken and its rich, paprika-infused sauce. The addition of sour cream is characteristic, transforming the savory broth into a creamy, luscious masterpiece.
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Csirkepaprikás is a dish enjoyed year-round in Hungary and beyond. But, its comforting warmth makes it especially popular during the cooler months, from autumn through winter. It's a go-to for cozy family dinners and is often featured on holiday tables, particularly around Christmas and Easter, due to its hearty nature and universal appeal.
My own journey with this recipe was deeply influenced by the traditional flavours found in this Hungarian classic. In fact, this chicken stew shares a delicious lineage with my pork shoulder stew with mushrooms and sour cream – if you love the comforting spices here, you'll adore that too! And for the perfect accompaniment to soak up every drop of this creamy sauce, I highly recommend serving it with my creamy polenta or a vegetable rice pilaf – it's a match made in culinary heaven!
Ingredients
Now that you're eager to create this comforting chicken stew with mushrooms and sour cream, let's gather your essential ingredients. This recipe relies on a thoughtful combination of fresh produce, pantry staples, and key spices to build its rich, layered flavors. Most of these items are easily found at your local grocery store, ensuring a hassle-free cooking experience. Quality ingredients truly make a difference here, so let's take a closer look at what you'll need:
For the Stew
- 500 g Chicken Thighs: We specifically use boneless and skinless chicken thighs for their incredible tenderness and ability to stay moist during simmering. They also absorb the rich flavors of the stew beautifully.
- 500 g Chestnut Mushrooms: These common brown mushrooms are perfect for this stew. Offer a mild, earthy flavor and a good texture when sliced. You can cut them into quarters or thick slices to ensure they hold their shape.
- 1 Large Onion: Finely chopped, a single medium onion provides the aromatic foundation for our stew, mellowing and sweetening as it cooks down.
- 1 Medium Leek: Adding leek alongside the onion introduces a subtle, milder onion flavor with a hint of sweetness, complementing the other aromatics. Ensure you clean it thoroughly to remove any grit.
- 1 Red Sweet Pepper: This adds a touch of vibrant color and a gentle sweetness that balances the savory notes of the stew. Dice it into small pieces so it blends seamlessly.
- Green Parsley, chopped: A generous handful of fresh chopped parsley added at the end provides a burst of fresh, herbaceous flavor and a beautiful pop of green, brightening the overall dish.
For Seasoning
- 3 teaspoons Sea Salt: Essential for seasoning, salt enhances the flavors of all the ingredients, bringing them into balance. You'll adjust this to taste during cooking.
- 1 teaspoon Freshly Ground Black Pepper: Adds a touch of warmth and subtle spice, elevating the overall flavor profile. Freshly ground is always recommended for the best aroma.
- 1 teaspoon Sweet Paprika Cream: This is a fantastic addition for a deeper, more concentrated paprika flavor, often found in tubes or jars in specialty stores. It contributes to both color and taste. If unavailable, you can substitute with more sweet paprika powder or a touch of tomato paste.
- 2 teaspoons Sweet Red Paprika Powder: The cornerstone spice of Hungarian cuisine, this is crucial for the authentic flavor and characteristic reddish hue of the stew. Ensure you use a high-quality sweet paprika (not smoked) for the best results.
- 100 ml Sunflower Oil: A neutral oil like sunflower oil is ideal for sautéing your vegetables and browning the chicken without imparting its own strong flavor.
Fot Thickening
- 1 tablespoon Wheat Flour: A small amount of all-purpose wheat flour acts as a thickening agent, giving the stew a rich, velvety consistency that beautifully coats the chicken and vegetables.
- 300 ml Sour Cream: The star that makes this stew incredibly creamy and adds a delightful, tangy finish. Use full-fat sour cream for the best results and ensure it's at room temperature before stirring it in to prevent curdling.
How to Make the Chicken Stew With Mushrooms and Sour Cream?
Now that you have all your high-quality ingredients ready, it's time to bring this comforting chicken stew with mushrooms and sour cream to life! Don't let the delicious complexity of this dish fool you – the process is surprisingly straightforward and incredibly rewarding. To guide you every step of the way, I've put together a detailed video tutorial. You can watch the full recipe video here for a visual guide:
Prefer to follow along with written instructions? Below, you'll find a clear, step-by-step guide to achieving the perfect creamy chicken and mushroom stew, complete with all my best tips for success. Let's get cooking!
Prepare the Vegetables
Before we start cooking, taking a few minutes to properly prepare your ingredients makes the entire process smoother and more enjoyable. It ensures everything cooks evenly and at the right time.
First, take your large onion. Peel off the outer papery skin and trim both ends. Place the onion flat on your cutting board and carefully slice it in half through the root. Then, chop each half into a fine, even dice. Smaller, consistent pieces will soften and become sweet more quickly, melting into the sauce.
Next, let's prepare the medium leek. Begin by trimming off the very root end and the dark green, tough tops. Slice the white and light green parts of the leek lengthwise, then rinse thoroughly under cold running water, fanning out the layers to remove any trapped dirt or grit. Once clean, slice the leek crosswise into thin half-moon pieces.
For the red sweet pepper, wash it thoroughly. Carefully cut the pepper in half lengthwise and remove the stem, seeds, and any white membrane inside. Lay the halves flat on your cutting board and dice them into small, uniform pieces. These will add a lovely touch of sweetness and color to your stew.
Prepare the Meat and Mushrooms
Now for the main event: your chicken thighs. If they have skin or bones, remove them now (though boneless, skinless thighs are often preferred for this recipe for ease). Pat the chicken dry with paper towels to help it brown better. Then, cut each thigh into 2-3 equally sized, bite-sized pieces. Aim for consistency so they cook evenly.
Finally, let's get your chestnut mushrooms ready. Gently wipe any dirt off the mushrooms with a damp cloth or a soft brush; avoid rinsing them under water, as they absorb moisture easily. Trim the very end of the stems if they're woody. Then, slice the mushrooms into relatively thick, even pieces. This ensures they maintain a good texture and don't disappear into the stew as they cook.
How to Make the Chicken Stew With Mushrooms and Sour Cream?
Sautee the Vegetables
First, grab a large frying pan with a lid or a Dutch oven (which I prefer for its even heat distribution). Place it over medium heat and add 100 ml of sunflower oil. Once the oil shimmers, toss in your chopped onion and leek. Season them immediately with 2 teaspoons of sea salt. Sauté for about 2 minutes, stirring occasionally, until they start to soften and become fragrant.
Next, add your chopped red sweet pepper to the pan with the softened onion and leek. Continue to sauté for another 2 minutes, stirring occasionally, until the pepper just begins to soften and its vibrant color deepens.
Add the Chicken Meat and Season
Now, add your cut chicken thighs directly over the sautéed vegetables in the pan. Stir everything together well, ensuring the chicken is coated and nestled among the onions, leeks, and red pepper. Cover the pan with the lid and let it sauté for 3-4 minutes, or until the chicken pieces turn whitish on the outside. This step helps to seal in the juices and build the first layer of flavor.
Now it's time to infuse the stew with its signature Hungarian flavors! Season the chicken and vegetables with 1 teaspoon of sea salt and a generous amount of freshly ground black pepper. Stir in the sweet red paprika powder and the sweet paprika cream, mixing everything thoroughly until the chicken and vegetables are beautifully coated in the vibrant red spices.
Once combined, carefully pour in two cans of hot water (approximately 600-700 ml, depending on can size). Give it a good stir to ensure everything is submerged. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pan with the lid, and let the stew simmer for 30 minutes. This allows the flavors to meld and the chicken to become wonderfully tender.
Sautee With Mushrooms
After the initial 30-minute simmer, lift the lid and add your sliced mushrooms to the pot. Give the stew a gentle stir to combine them with the chicken and sauce. There's no need to add more water here; the mushrooms will release their own delicious liquids as they cook. Cover the pan again and continue to simmer for another 15 minutes, allowing the mushrooms to soften and integrate their earthy flavor into the rich broth.
Make the Thickener
While your stew continues to simmer, let's prepare the creamy thickener that will give your stew its signature rich consistency and tangy finish. In a medium-sized bowl, combine 300 ml of sour cream (ensure it's at room temperature!) and 1 tablespoon of wheat flour.
Using a whisk, vigorously mix the sour cream and flour until no lumps remain and the mixture is smooth. Then, gradually add 4-5 tablespoons of water, whisking continuously, until you achieve a smooth, pourable consistency similar to a thick pancake batter. This step is crucial for ensuring a silky, lump-free sauce when added to the stew.
Finishing the Stew
Now for the final touch that will make your stew incredibly creamy! Pull the pan away from the heat for a moment. Using a ladle, carefully scoop out about ½ cup of the hot liquid from the stew and gradually whisk it into your sour cream and flour mixture in the bowl. This step, called tempering, slowly raises the temperature of the sour cream mixture and prevents it from curdling when added to the hot stew.
Once thoroughly combined, pour the tempered sour cream mixture into the pot with the stew. Stir everything well until the sauce is smoothly incorporated. Return the pan to the heat and cook for just another 2-3 minutes, stirring constantly, until the stew has thickened to your desired consistency. Don't let it boil vigorously after adding the sour cream.
Finally, remove the stew from the heat and stir in a generous handful of freshly chopped green parsley. The fresh herbs add a vibrant burst of color and a lovely, clean finish to the rich sauce.
And that's it! Your delicious chicken stew with mushrooms and sour cream is now ready to serve. Ladle it into bowls and enjoy this comforting, flavorful meal, perfect on its own or alongside pasta, rice, or crusty bread.
Recipe Variations
This chicken stew with mushrooms and sour cream is incredibly versatile, and once you've mastered the basic recipe, don't hesitate to get creative! Here are a few ideas to inspire you to tailor it to your taste or what you have on hand:
- Spice it Up: If you prefer a bit of heat, add a pinch of hot Hungarian paprika powder alongside the sweet paprika, or a tiny dash of cayenne pepper.
- Add More Vegetables: This stew welcomes extra veggies! Try diced carrots, celery, or even cubed potatoes added with the chicken to simmer and soften beautifully. Frozen peas, added in the last 5 minutes of cooking, also make a great addition for a touch of sweetness and color.
- Different Meats: While chicken thighs are fantastic here, you can certainly experiment with other cuts or meats. Cubed pork shoulder or even turkey tenderloin could work, though cooking times might vary.
- Herb Twist: Beyond parsley, consider fresh dill or chives as a garnish for a different aromatic note. You can also add a bay leaf to the stew during simmering for an extra layer of subtle flavor, removing it before serving.
- Dairy Swaps: For an even richer, tangier flavor, a good quality crème fraîche can be used instead of sour cream. If you need a lighter option, a low-fat sour cream can work, but temper it very carefully to prevent curdling.
How to Serve the Stew?
This rich, creamy, and flavorful chicken stew with mushrooms and sour cream is a hearty meal in itself, but it truly shines when paired with the right accompaniment to soak up every drop of that incredible sauce. Here are some of the best ways to serve it:
- With Pasta (Traditional Hungarian Style): This is the most classic and authentic pairing, especially with Hungarian nokedli (small dumplings often called spaetzle or egg noodles). The tender pasta strands are perfect for catching all the creamy sauce and making each bite wonderfully satisfying.
- Over Rice: Fluffy white or brown rice is an excellent choice for absorbing the rich sauce. It's a simple, comforting, and universally loved combination.
- With Mashed Potatoes: Creamy mashed potatoes are another fantastic option. Their smooth texture and ability to absorb the stew's liquid make for a truly indulgent and comforting meal.
- Crusty Bread or Rolls: Don't underestimate the power of a good piece of crusty bread! It's perfect for mopping up every last bit of the delicious sauce, ensuring no flavor goes to waste.
- Creamy Polenta: For a slightly different but equally delicious pairing, serve the stew over a bed of soft, creamy polenta. Its subtle corn flavor complements the paprika beautifully.
- Alongside a Fresh Salad: To balance the richness of the stew, a simple, sweet and sour butterhead salad with a light vinaigrette makes a refreshing accompaniment.
However you choose to serve it, this chicken stew is guaranteed to be a comforting and delicious experience. Enjoy!
Storing Leftover Chicken Stew
This hearty stew makes fantastic leftovers, often tasting even better the next day as the flavors continue to meld. To ensure it stays fresh and safe, follow these storage guidelines.
It's crucial to cool your stew down quickly after cooking. Do not leave it at room temperature for more than two hours (or one hour if the ambient temperature is above 32°C / 90°F).
Once cooled, transfer the stew to airtight containers. Glass containers or sturdy plastic containers with tight-fitting lids work best. Store in the refrigerator (at 4°C / 40°F or below) for 3 to 4 days.
Reheat on the stovetop over medium-low heat, stirring occasionally, until it's simmering gently and heated through. You might need to add a splash of chicken broth or water if the stew has thickened too much in the fridge. Ensure it reaches an internal temperature of 74°C / 165°F.
We hope you loved creating and tasting this incredibly comforting chicken stew with mushrooms and sour cream as much as we do! It's a truly special recipe that brings warmth and rich flavor to any table. If you enjoyed this dish, or if you have your own twists to share, we'd love to hear from you in the comments below. Don't forget to connect with us on social media for more delicious recipes, cooking tips, and behind-the-scenes fun!
Happy cooking, and we can't wait to see what you make next!
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Hearty Chicken Stew with Mushrooms and Sour Cream (Authentic Recipe)
Equipment
- 1 Dutch oven pot
- 1 chopping board
- 1 bowl
Ingredients
- 500 g chicken thighs boneless. skinless
- 500 g mushrooms chestnut, brown
- 1 pc onion large
- 1 pc leek medium
- 1 pc red bell pepper medium
- 30 g green parsley. chopped
- 3 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon paprika cream sweet
- 2 teaspoon paprika powder mild
- 100 ml sunflower oil or vegetable oil
- 1 tablespoon wheat flour
- 300 ml sour cream.
Instructions
- Slice the onion in half through the root. Then, chop each half into a fine, even dice. Slice the leek crosswise into thin half-moon pieces.
- Cut the pepper in half lengthwise and remove the stem, seeds, and any white membrane inside. Lay the halves flat on your cutting board and dice them into small, uniform pieces.
- Slice the mushrooms into relatively thick, even pieces. Cut each thigh into 2-3 equally sized, bite-sized pieces.
- In large frying pan with a lid add the sunflower oil. Once the oil shimmers, toss in your chopped onion and leek. Season 2 teaspoons of sea salt and sauté for about 2 minutes, stirring occasionally, until they start to soften and become fragrant.
- Add your chopped red sweet pepper to the pan with the softened onion and leek. Continue to sauté for another 2 minutes.
- Now add your cut chicken thighs over the sautéed vegetables in the pan. Cover the pan with the lid and let it sauté for 3-4 minutes, or until the chicken pieces turn whitish on the outside.
- Season the chicken and vegetables with 1 teaspoon of sea salt and freshly ground black pepper. Stir in the sweet red paprika powder and the sweet paprika cream, mixing everything thoroughly.
- Pour in two cans of hot water. Give it a good stir to ensure everything is submerged. Cover the pan with the lid, and let the stew simmer for 30 minutes.
- Add your sliced mushrooms to the pot. Cover the pan again and continue to simmer for another 15 minutes.
- In a medium-sized bowl, combine the sour cream and the wheat flour. Mix the sour cream and flour until no lumps remain and the mixture is smooth. Then, gradually add 4-5 tablespoons of water, whisking continuously.
- Using a ladle, carefully scoop out about ½ cup of the hot liquid from the stew and gradually whisk it into your thickener. Pour the tempered thickener into the pot with the stew.
- Simmer for just another 2-3 minutes, stirring constantly, until the stew has thickened to your desired consistency. Stir in a generous handful of freshly chopped green parsley.
- Ladle it into bowls and enjoy this comforting, flavorful meal, alongside pasta, rice, or crusty bread.
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