Hungarian Paprika Chicken

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.

Author

Peter Iesan

Prep Time: 00:05

Recipe Time: 04:00

Temperature : 172.4F / 78C

Ingredients

• 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

1. Cook chicken in the water bath.
2. 20 min before chicken is cooked, dice the onion and crush the garlic and sweat it off until translucent.
3. Add the paprika powders and cook it out for 1-2 min. Add the flour and mix.
4. Add the chicken stock
5. Once the chicken is cooked, transfer it from the sous vide bag into the paprika sauce. Including the liquid from the bag.
6. Increase the heat and let it cook for a few minutes.
7. Once sauce is thickened for your liking. Place chicken on top of buttery mash, ladle the sauce on top.