Hearty Chicken Stew with Mushrooms and Sour Cream (Authentic Recipe)
Servings: 4 people
Calories: 664kcal
Learn to make authentic chicken stew with mushrooms and sour cream (csirkepaprikás). A creamy, satisfying meal that's simple to make.
Print 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.
Video
Notes
For an even richer 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.
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.
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.
Store in the refrigerator (at 4°C / 40°F or below) for 3 to 4 days.
Nutrition
Serving: 1grams | Calories: 664kcal | Carbohydrates: 11g | Protein: 27g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1875mg | Potassium: 824mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1693IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 2mg
