Fans of Sue Grafton’s Alphabet mystery series recognize Paprikás Csirke as a Hungarian dish Kinsey Millhone would love (but has small chance of being served) in dictatorial Rosie’s tavern. Luckily, we can whip it up for tonight’s meal. Notice how available the ingredients are.

This recipe comes from the family recipe stash of Mistress of Cabling (for only a small bit more about this accomplished human being, see Knitting a Blanket and Update on “the” Blanket.)

Chicken Paprikash

(Paprikás Csirke)


½ cup flour
3 TBSP paprika
Salt and pepper
Chicken pieces (breasts, legs or thighs, with bones or boneless)
3 TBSP vegetable oil
1 cup chopped onions
2 cups chicken broth
1 cup sour cream

Combine flour, 2 TBSP paprika, salt, and pepper. Dredge chicken pieces in flour mixture. Reserve leftover flour.

Heat oil in a large dutch oven over medium-high heat and brown chicken on both sides, about 10 minutes. Set chicken aside.

Add a little oil to pot, if necessary, and sauté the onion, 1 TBSP paprika, salt, and pepper until the onion is tender, about 2 minutes.

Return chicken to pot and add enough chicken broth to cover. Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, or until the chicken is done.


Whisk until smooth the reserved flour, ½ cup sour cream, and a small amount of the liquid from the pot. Add liquid a little at a time to keep the sour cream from curdling.

Add this mixture to the pot, stirring constantly. Simmer 5 minutes.

Again let it cool, then add the remaining sour cream, stirring constantly. The sauce will be a very pale orange color.

Cook about 1 minute. Serve over spätzele, nakedli, or wide noodles.