Ingredients
2 lb. bone-in, skin-on chicken thighs and drumsticks
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp. paprika
2 tbsp. all-purpose flour
1 (28-oz.) can crushed tomatoes
1 c. low-sodium chicken broth
1/2 c. sour cream
12 oz. egg noodles, cooked according to package directions
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 400°. Season chicken with salt and pepper. In a large skillet over medium heat, heat oil. Add chicken and cook until skin is golden and almost cooked through, 8 minutes per side. Remove from skillet and reserve chicken fat in pan. Step 2Add onion to pan and and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add paprika and flour and cook 1 minute. Add crushed tomatoes and broth and stir until combined. Step 3Return chicken to skillet and bake until chicken is cooked through, 15 minutes.Step 4Remove from oven and stir in sour cream (you can remove chicken from pan to make this easier). Serve over egg noodles and garnish with parsley.
Paprika is a bright red spice made from ground, dried peppers. There are tons of varieties including standard, sweet, smoked and hot Hungarian paprikas. Each provide their own flavor and complexity to a dish and you should use whichever you like most here. We add the paprika to sweating onions to toast it, and really amp up the oil-soluable flavor compounds in the spice. Crushed tomatoes and chicken broth are stirred into create a rich sauce that is perfect for braising chicken. If that wasn’t enough, after the chicken has cooked through and become tender, you’re going to add a touch of sour cream to impart a bit of tartness and creaminess that takes this recipe to the next level. We love serving this chicken over freshly cooked egg noodles but it would also be great over mashed potatoes or polenta. Tried this? Let us know how it came out in the comments below!
