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Pan-Roasted  Chicken
Hungarian  Style

1 large onion, sliced to thin strips

4 tablespoons oil

1 Chicken, cut to serving size pieces*

1 Tbl. Sweet Paprika**

2 Cloves Garlic, crushed

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

* I like to use bone-in thighs

** Use the best Hungarian sweet paprika you can find. It does make a difference


Sauté onions and garlic in oil until translucent.

Add chicken pieces to the pan, sprinkle with paprika, salt and pepper.

Turn pieces over to cover with the oil, onion and paprika mixture.

Cook, covered, on low heat for about 35-40 minutes.

Check occasionally and add very small amounts of water if needed.

When it is done, only a little sauce should be left in the pan. If chicken is done and the sauce is too liquidy, increase heat and cook it down for another 5-10 minutes.

Note:  the #1 Hungarian cooking rule: cook, covered, in a small amount of liquid at all times. Mostly in its own juices. 

If the pan stays closed all the time and on small heat, I usually do not need to add any water to the pan.

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