Traditional Romanian Ckicken Paprika or "Papricaş de pui"

Brown the chicken pieces in a large saucepan with a drizzle of oil. Cook them until evenly browned, which should take 10 minutes.

Deglaze the cooking juices by adding a little hot broth to the saucepan. Then, add the finely chopped onion and continue cooking until the meat is well browned.

Evenly distribute the paprika in the saucepan and mix it in. Pour 500 ml of hot broth and season with salt and pepper. Continue cooking, partially covered, for approximately an hour or until the meat becomes tender.

Once the cooking time is up, remove the chicken pieces from the saucepan. Dilute the flour with a ladle of the cooking liquid and add it to the preparation. Allow the sauce to reduce over moderate heat.

When the sauce has slightly thickened, whisk in the sour cream until well combined. Return the chicken to the saucepan and cook for a few minutes, ensuring the sauce coats the meat or by gently moving the pan. Add salt if needed.

Towards the end of cooking, add some chopped parsley for extra flavour. Serve the chicken by sprinkling it with its cooking sauce. For accompaniments, you can opt for polenta, boiled potatoes, or mashed potatoes.

Enjoy your delicious Chicken Paprika!