Hungarian Paprika Chicken

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Peter Iesan

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This is a sousvide take on a traditional Hungarian dish. The stock from cooking the chicken will be used for the sauce. Sauce can be left rustic or blended for more of a restaurant finish. Serve with mash potato and seasonal vegetables. As a side, I like to serve pickled gherkins.
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Ingredients for 4

  • 4 chicken legs

  • 15g Smoked sweet paprika powder

  • 10g Sweet paprika powder

  • 4 garlic cloves

  • 3 medium white onion

  • 200ml chicken stock

  • 1 tablespoon all pourpose flour

Directions

  • Step 1

    Cook chicken in the water bath.

  • Step 2

    20 min before chicken is cooked, dice the onion and crush the garlic and sweat it off until translucent.

  • Step 3

    Add the paprika powders and cook it out for 1-2 min. Add the flour and mix.

  • Step 4

    Add the chicken stock

  • Step 5

    Once the chicken is cooked, transfer it from the sous vide bag into the paprika sauce. Including the liquid from the bag.

  • Step 6

    Increase the heat and let it cook for a few minutes.

  • Step 7

    Once sauce is thickened for your liking. Place chicken on top of buttery mash, ladle the sauce on top.

    • Step 0

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172.4 F / 78 C Recipe Temp
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