Hungarian Chicken Paprikash with Smoked Paprika Potatoes

1.Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water by about an inch and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.

2.While potatoes boil, prepare the chicken: Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.

3.In a large, heavy-bottomed skillet or Dutch oven, melt the 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs skin-side down until deeply golden brown, about 5-7 minutes. Remove the chicken and set aside.

4.Reduce the heat to medium. Add the chopped onion to the skillet and sauté in the rendered fat until soft and translucent, about 5 minutes. Do not brown the onions.

5.Remove the skillet from the heat entirely. Stir in the sweet Hungarian paprika and smoked paprika. Cook for just 30 seconds, stirring constantly, until fragrant. This prevents the paprika from burning and turning bitter.

6.Whisk in the chicken broth until smooth. Return the skillet to medium heat. If you prefer a thicker sauce, whisk the flour into a small amount of the broth first before adding it to the pan.

7.Nestle the seared chicken thighs back into the sauce. Bring the mixture to a gentle simmer, then cover the skillet, reduce the heat to low, and cook for 25-30 minutes, or until the chicken is cooked through and tender.

8.Finish the Potatoes: Once the potatoes are tender, drain them well and return them to the hot pot to steam dry for 1 minute. Mash thoroughly.

9.In a small bowl, combine the 4 tablespoons of butter, warmed milk/cream, 1 teaspoon smoked paprika, and garlic powder. Pour this mixture over the mashed potatoes and whip until creamy and smooth. Season generously with salt and pepper to taste.

10.Finish the Paprikash: Once the chicken is cooked, remove the skillet from the heat. In a separate small bowl, whisk the sour cream until smooth. Temper the sour cream by adding a ladleful of the hot sauce from the skillet into the sour cream, whisking constantly. Then, stir the tempered sour cream mixture back into the main sauce in the skillet. Do not boil the sauce after adding the sour cream, or it may curdle.

11.Taste the sauce and adjust seasoning with salt if necessary. Serve the Chicken Paprikash immediately over generous portions of the Smoked Paprika Potatoes, spooning extra sauce over the chicken.