Slow-Braised Onion Paprikash

PREP TIME: 2,5 HOURS
SERVINGS: 4

About

Welcome to my version of chicken paprikash, a heartwarming family classic best served with gnocchi, mashed potatoes or pasta. I cook it low and slow so the chicken turns tender and nearly falls off the bone. This recipe makes about four servings, but I recommend tripling the ingredients and making a larger batch since it freezes nicely. Any chicken cuts will work, though thighs, back pieces, and other bone-in cuts will give the dish the most flavor. Enjoy!

Ingredients

For the meat:
1,2 kg free-range chicken, mixed cuts (see Notes)
2 TSP salt
1 TSP cumin powder
Pinch of (sweet) paprika
1 TBSP olive oil

For the paprikash:
2 TBSP lard (see Notes)
1-2 TBSP olive oil (if needed)
3 large yellow onions
2 cloves garlic
Pinch of sugar
1 rosemary sprig
Small bunch of thyme
2 TBSP (sweet) paprika
1 TSP dry oregano
1 bay leaf
3 cloves
1 TBSP tomato paste
2 TBSP balsamic vinegar
100 ml dry white wine
500 ml homecooked chicken stock
1 TBSP all-purpose flour
100 ml heavy cream
500 g cremini mushrooms (or other type, optional)
Salt and freshly ground black pepper (to taste)
Fresh chives or parsley for garnish

Instructions

Make the onion base
Peel and slice the onions and finely chop the garlic. Heat the lard in a large heavy pot over medium heat. Add the onions with a small pinch of sugar and cook slowly, stirring occasionally, until they become very soft, golden, and slightly caramelized. This can take about 20–30 minutes and forms the flavor base of the dish. If the onions start sticking, add a little olive oil as needed. Stir in the garlic and cook for another minute until fragrant.

Sauté the chicken
Season the chicken pieces with salt, cumin powder, and a small pinch of sweet paprika.
Heat the olive oil in a large pan over medium-high heat and lightly brown the chicken pieces on all sides.

Assemble the sauce
Add the sweet paprika to the softened onions and stir quickly so it blooms in the fat without burning. Add the tomato paste and cook for another minute. Deglaze the pot with balsamic vinegar and white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, then add the rosemary, thyme, oregano, bay leaf and cloves. Add the chicken pieces to the pot and pour in the stock.

Cook slowly
Bring sauce to a gentle simmer, then cover and cook on low heat for about 90 minutes. Stir occasionally. The chicken should become very tender and the sauce rich and aromatic.

Sauté the mushrooms
Meanwhile, clean and slice the mushrooms. Heat a little oil in a large frying pan over medium-high heat. Add the mushrooms and cook until golden brown and most of their moisture has evaporated. Season lightly with salt and set aside.

Finish the sauce
In a small bowl, whisk the flour with the heavy cream until smooth. Stir this mixture into the pot, then add the sautéed mushrooms. Simmer gently for another 10 minutes until the sauce thickens slightly and the mushrooms are warmed through. Season with salt and freshly ground black pepper. Remove herbs and bay leaf before serving.

Serve
Serve hot, garnished with fresh parsley or chives.

Notes
A combination of chicken breast and bone-in cuts will give you the best results.
I use duck lard to caramelize the onions, but you can easily substitute it with olive oil if you don’t have any on hand.