Pat the chicken thighs and drumsticks thoroughly dry with kitchen paper.

Chicken thighs and drumsticks · 1.4 kg

Green board (chopping board)Kitchen paper

Sprinkle the salt evenly over all sides of the patted-dry chicken.

Salt · 1 tspPatted-dry chicken · step 1

Green board (chopping board)

Sprinkle the ground black pepper evenly over all sides of the salted chicken.

Ground black pepper · 0.5 tspSeasoned chicken · step 2

Green board (chopping board)

Add the lard to the large heavy-based pan (about 30 cm across).

Lard · 2 tbsp

Large heavy based pan

Heat the lard over a medium-high heat until shimmering and fully melted.

Large heavy based pan

Lay half the seasoned chicken pieces skin-side down in the hot lard, in one layer with space between them, and sear without moving until the skin is deep golden and releases cleanly.

Large heavy based pan

Flip each piece with tongs and sear the underside until golden; sear the second half of the chicken the same way after moving the first to the plate.

Large heavy based panTongs

Lift the seared chicken pieces out of the pan onto the plate, leaving the cooking fat behind.

PlateTongs

Cut the top off each onion, halve through the root and peel away the papery skin.

White onion · 2 piece

Green board (chopping board)Chefs knife

Dice the peeled onions into small, even pieces.

Green board (chopping board)Chefs knife

Tip the diced onion into the pan with the cooking fat.

Large heavy based pan

Sauté the onion over a medium heat, stirring often, until completely soft, translucent and beginning to turn golden.

Large heavy based panWooden spoon

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.

Garlic clove · 4 clove

Green board (chopping board)Chefs knife

Mince the peeled garlic cloves finely, rocking the knife back and forth until very fine.

Green board (chopping board)Chefs knife

Scrape the minced garlic into the pan with the sweated onion.

Large heavy based pan

Hold the green pepper under cold running water and rinse it thoroughly.

Green pepper · 1 piece

Colander

Halve the rinsed green pepper, remove the core and seeds, then dice the flesh into small even pieces.

Green board (chopping board)Chefs knife

Tip the diced green pepper into the pan.

Large heavy based pan

Sauté the garlic and pepper together with the onion base, stirring, until the pepper has softened.

Large heavy based panWooden spoon

Add the sweet Hungarian paprika to the softened aromatics and stir it in.

Sweet Hungarian paprika · 3 tbsp

Large heavy based pan

Add the smoked paprika and stir to combine.

Smoked paprika · 1 tsp

Large heavy based pan

Add the hot paprika and stir it into the paprika blend.

Hot paprika · 1 tsp

Large heavy based pan

Stir the paprika blend aromatics constantly over the heat until the spices are fragrant and toasted but not scorched.

Large heavy based panWooden spoon

Pull the pan off the heat and let the paprika blend aromatics rest for 30 seconds so the spices bloom in the residual heat.

Large heavy based panWooden spoon

Pour the chicken stock into the pan and stir to lift any spiced sediment from the base.

Chicken stock · 250 ml

Large heavy based pan

Tip the tinned chopped tomatoes into the pan and stir to combine.

Tinned chopped tomatoes · 400 g

Large heavy based pan

Stir everything together so the tomatoes and stock are fully incorporated into a uniform paprika sauce.

Large heavy based panWooden spoon

Bring the paprika sauce to a full boil over high heat.

Large heavy based pan

Nestle the seared chicken pieces back into the pan, submerging them as much as possible in the paprika sauce.

Large heavy based panTongs

Reduce the heat to a gentle simmer, cover the pan and braise until the chicken is completely tender and cooked through. Check the thickest piece reads 74 °C on a thermometer.

Large heavy based panThermometer

Fill the large saucepan with plenty of cold water.

Water · 2 litre

Large saucepan

Add the salt to the water in the large saucepan.

Salt · 1 tsp

Large saucepan

Bring the salted water to a rolling boil over high heat.

Large saucepan

Add the egg noodles to the boiling salted water.

Egg noodles · 400 g

Large saucepan

Cook the egg noodles according to the packet instructions until just tender.

Large saucepan

Tip the noodles into the colander and drain thoroughly.

Colander

Spoon the soured cream into the mixing bowl.

Soured cream · 200 ml

Mixing bowl

Add the plain flour to the soured cream and stir briefly to combine.

Plain flour · 1 tbsp

Mixing bowl

Ladle several spoonfuls of the hot cooking liquid from the braise into the soured cream and flour mixture, stirring as you go to temper it.

Mixing bowlLadle

Whisk the smooth cream liaison and the hot cooking liquid together until completely smooth and lump-free.

Mixing bowlWhisk

Pour the tempered cream liaison back into the pan with the braised chicken, stirring as you add it.

Large heavy based pan

Simmer the paprikash gently, uncovered, until the sauce is silky and slightly thickened.

Large heavy based pan

Add the salt and stir it through the paprikash.

Salt · 0.5 tsp

Large heavy based pan

Gather the flat-leaf parsley leaves into a pile on a clean chopping board and chop them finely.

Flat-leaf parsley leaves · 2 tbsp

Leaf parsley board (chopping board)Chefs knife