Chicken Paprikash

Ingredients

• 8 chicken thighs
• 2 large onions, sliced
• 3 tbsp sweet paprika
• 3 cloves garlic, minced
• 1.5 cups chicken stock or water
• 1 cup sour cream
• 2 tbsp flour
• 2 tbsp oil or butter
• Salt
• Black pepper

Steps

1. Season the chicken thighs with salt and black pepper.
2. Heat the oil or butter in a large wide pot or deep pan over medium-high heat. Brown the chicken on both sides, then remove.
3. In the same pot, cook the onions for 8–10 minutes until soft and lightly golden. Add the garlic and cook for 30 seconds.
4. Lower the heat and stir in the paprika for about 15 seconds, just until fragrant.
5. Pour in the stock or water and stir, then return the chicken to the pot.
6. Cover and simmer gently for 30–40 minutes, until the chicken is tender.
7. In a bowl, mix the sour cream and flour. Stir in a spoonful of the hot sauce to loosen it, then stir the mixture back into the pot.
8. Cook on low for 2–3 minutes until the sauce is smooth and warmed through. Do not boil hard after adding the sour cream.
9. Taste and adjust salt and pepper before serving.

Notes

• Serve with egg noodles, rice, mashed potatoes, or bread.
• A little lemon juice at the end brightens the sauce.
• Chopped parsley or a pinch of hot paprika are nice optional finishes.