The recipe is "quick" only because I cut the chicken up into bite size morsels; it is supposed to be made with whole chicken limbs. Otherwise with a few tweaks, I follow the simple principles of authentic chicken paprika, which is pretty quick in its own right. I got the recipe from the Hungarian section of an old, much used and food spattered cookbook called Country Cooking put out by Bon Appetit in 1978. —Starmade
large vidalia onion
skinless boneless chicken thighs, cut up in bite size pieces
good Hungarian sweet paprika
water, plus more as needed
salt and pepper to taste
In This Recipe
Melt the butter in a pan. Slice the onion thinly and add to melted butter. Cook slowly over low heat till the onion melts down and starts to turn brown, about 10 or 15 minutes.
Toss in the paprika and stir. Turn up the heat, and keep stirring for a minute or so till it starts to smell good. Then add the vinegar. Keep tossing the onions with a spatula as the edge sizzles off the acid. Throw in the cut up chicken pieces, leaving them alone for a couple minutes until they brown on one side before moving them.
When the chicken has browned (it will be a lovely reddish brown from the paprika) add a small amount of water, just enough so the chicken and onions don't stick to the bottom of the pan. This will form the beginning of a sauce. Cover the pan and let simmer five or ten minutes to cook the chicken through and let the flavors marry (more of a shotgun wedding in Vegas than a nice cathedral ceremony, but married they will be just the same).
When sufficiently married remove from heat. Add sour cream and mix well with the sauce. Taste for salt and pepper. Serve with small boiled potatoes or boiled noodles.