Hungarian Chicken Paprika

Begin by cooking the bacon in a large skillet over medium-high heat, stirring occasionally until it reaches an even brown color, approximately 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess fat, reserving 1 tablespoon of bacon drippings in the process.

Next, season your chicken pieces with salt and pepper to taste. Place the seasoned chicken into the same skillet with the reserved bacon drippings, and cook over high heat until the chicken is golden brown on all sides, roughly 10 minutes. Transfer the cooked chicken to a plate for later use.

In the same skillet, cook and stir the onions until they become soft and tender, taking anywhere from 5 to 10 minutes. Decrease the heat to a low setting and stir in some paprika and caraway seeds into the onions; then, add your cooked chicken back to the skillet. Cover the skillet and let it cook for 30 minutes, allowing all the flavors to meld together.

Add diced potatoes to the chicken mixture and cover the skillet again. Continue cooking until the potatoes are tender, and the chicken is no longer pink in its center, approximately 30 more minutes. Transfer the cooked chicken and potatoes to a serving dish.

In the same skillet, stir together some sour cream, chopped parsley, and garlic powder until you achieve a smooth and creamy sauce, taking anywhere from 3 to 5 minutes. Pour this sauce over the chicken and potatoes in the serving dish, then sprinkle some crumbled bacon on top.