Chicken Paprikash

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 1 medium yellow onion
• 3 clove garlic
• 3 tbsp sweet paprika
• ½ tsp hot paprika (optional)
• 2 cup chicken broth
• 14½ oz canned diced tomatoes
• ¾ cup sour cream
• 1 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)
• 12 oz egg noodles (optional)

Steps

1. Pat chicken thighs dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Sear chicken, skin-side down, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
2. Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Remove the pot from heat and stir in the sweet paprika (and hot paprika, if using). Cook for 30 seconds, stirring constantly, being careful not to burn the paprika. Return the pot to the heat.
4. Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the seared chicken to the pot, nestling it into the sauce. Cover and simmer for 30-40 minutes, or until chicken is cooked through and tender.
5. In a small bowl, whisk together sour cream and flour until smooth. Remove chicken from the pot and set aside. Slowly whisk the sour cream mixture into the simmering sauce until thickened.
6. Return chicken to the pot and heat through for 2-3 minutes. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley if desired, typically over egg noodles or spaetzle.