Chicken Paprikash

Chicken Paprikash

2 to 2 1/2 lbs. chicken thighs
2-3 Tbsp. butter
2 lbs. yellow onions, (about 2-3 large onions), sliced top to root
Kosher salt
black pepper, to taste
2 Tbsp. sweet paprika, preferably Hungarian
1 tsp. (or to taste), hot paprika or cayenne
1 cup chicken broth
1/2 cup sour cream

 

Salt the chicken pieces well and let them sit at room temperature while slicing onions. Slice the onions lengthwise (top to root).

 

Heat a large sauté pan over medium-high heat and melt the butter. 
When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side.

 

Remove the chicken from the pan to a bowl, set aside.

 

Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

 

Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan.

Transfer to a braising pan and nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 30 minutes or so, until the chicken is cooked through.

 

Remove the chicken from the pan. 
Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. 

 

Pour the solo-worthy sauce over the chicken to serve.