Paprikash Mafaldine Recipe

Prep and season

Pat the chicken thighs very dry with paper towels. Combine kosher salt, black pepper, smoked paprika and 1 tablespoon sweet paprika; rub evenly over chicken, making sure to season under the skin where possible.

Brown skin

In a large, heavy skillet or Dutch oven, heat 2 tablespoons oil and 1 tablespoon butter over medium-high heat until shimmering. Add chicken skin-side down in a single layer (work in batches if necessary). Press lightly and let cook undisturbed until skin is deeply golden and crisp, about 6–8 minutes. Flip and brown the other side 2–3 minutes. Remove chicken to a plate and set aside (it will finish cooking in the sauce).

Sweat onions

Reduce heat to medium. Add remaining 2 tablespoons butter to the same pan. If pan is dry, add a splash of oil. Add sliced onion and a pinch of salt; cook, stirring occasionally, until onions are translucent and soft, about 8–10 minutes. Scrape up browned bits from the bottom of the pan.

Add garlic and spices

Stir in the minced garlic, remaining 1 tablespoon sweet paprika and tomato paste; cook 30–45 seconds until fragrant. Sprinkle the tablespoon of flour over the onions and stir to combine; cook 1 minute to remove raw flour taste.

Deglaze

Pour in the white wine or 1 cup of chicken stock to deglaze, scraping any fond off the bottom with a wooden spoon. Let simmer 1–2 minutes to reduce slightly.

Add stock and return chicken

Stir in the remaining 2 cups chicken stock. Bring mixture to a gentle simmer. Return the seared chicken pieces to the pan, skin-side up, nestling them into the sauce but not fully submerged so skin stays somewhat crisp.

Simmer until cooked

Cover partially with a lid or tent foil and simmer gently over low heat until chicken reaches an internal temperature of 165°F (74°C) and is tender, about 20–25 minutes. Uncover for the last 5 minutes to help maintain crispness of skin.

Remove chicken and reduce

Carefully remove the chicken to a plate and keep warm. Increase heat to medium-high and simmer the braising liquid until slightly reduced and slightly thickened, about 3–5 minutes.

Enrich the sauce

Lower heat to low. Stir in the heavy cream, lemon juice and optional sugar; taste and adjust salt, pepper, or more paprika if desired. Simmer gently 1–2 minutes to marry flavors. If sauce seems too thin, whisk in a tablespoon of the reserved pasta water or a small slurry of flour and water and simmer until desired consistency is reached.

Cook mafaldine

Bring a large pot of salted water to a rolling boil and cook mafaldine according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained pasta to the sauce pan (off heat) and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to the pasta and reaches a silky consistency.

Plate and serve

Divide mafaldine among serving plates. Place a braised chicken thigh on top of each portion (or arrange 2 thighs per 3 servings). Spoon extra sauce over the chicken and pasta. Garnish with chopped parsley and grated Parmesan if using. Serve immediately.