- 2 kg chicken, cut into large pieces, leg and thigh separated
- 400g onions, chopped
- 300 ml smetana / sour cream
- 150g lecsó
- 2 paprika peppers, fresh
- 15g sunflower oil
- 15 g flour
- 10 g sweet paprika
- Salt, pinch
- Water, for deglazing
Warm oil in a deep, wide saucepan, sauté onions for ten minutes until soft, cover and cook for an hour over the lowest heat.
Lift the lid every 15 minutes and allow the condensation to pour back into the pan.
When the onions are browned and wilted they are ready.
Bring heat up to medium, add a little more oil if the onions are sticking to the pan.
Add chicken pieces, skin side down, brown for five minutes. Remove into a wide soup bowl.
Take pan off heat.
Sprinkle paprika on top of the onions, leave covered for five minutes.
Deglaze saucepan with sufficient water to cover the base.
Put chicken back with any juices in the bowl, add lecsó and peppers, cover and cook for an hour.
Add a pinch of salt.
Remove chicken pieces again, quickly reduce liquid to a paste.
Turn heat to low, stir flour into the paste and slowly add sour cream.
Turn heat up until gentle bubbles appear on the surface. Put chicken back, cover and heat gently in the creamy sauce, about five minutes.
Serve with galuska.