Hungarian Braised Chicken
pREP TIME: 20 MINUTES | COOK TIME: 90 MINUTES | MAKES 6 SERVINGS
3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
1 tbsp salt, divided
1/2 tsp black pepper
2 large yellow onions, thinly sliced
4 garlic cloves, thinly sliced
2 tbsp tomato paste
2 tsp Hungarian sweet paprika
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
1 (14 1/2-ounce) can diced tomatoes
1 cup chicken broth
1/4 cup honey
2 fresh or dried bay leaves
Heat 1 tbsp oil in a large Dutch oven over medium until shimmering. Sprinkle chicken with salt and pepper. Working in 2 batches, arrange chicken pieces, skin sides down, in Dutch oven. Cook until browned on both sides, 4 to 5 minutes per side. Set aside.
Add onions and garlic to Dutch oven; cook over medium, stirring occasionally, until lightly browned, about 8 minutes. Stir in tomato paste, and paprika; cook 30 seconds. Add wine and vinegar; cook, stirring constantly and scraping up browned bits, until mixture thickens, about 1 minute.
Stir in tomatoes, broth, honey, bay leaves, and remaining 1 teaspoon salt. Nestle chicken into mixture; bring to a boil over medium-high. Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.
Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes. Discard bay leaves. Transfer chicken to plates; spoon sauce over chicken.