Recipe Instructions:
Ingredients:
• 4 chicken thighs, bone-in and skin-on
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 tablespoons sweet Hungarian paprika
• 1 cup chicken broth
• 1 cup sour cream
• Cooked egg noodles, for serving
• Chopped fresh parsley, for garnish
Instructions:
• Season chicken thighs with salt and pepper.
• Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
• Brown chicken thighs on both sides. Remove and set aside.
• Add finely chopped onion to the skillet. Sauté until softened.
• Stir in sweet Hungarian paprika and cook for another minute until fragrant.
• Return chicken thighs to the skillet. Pour in chicken broth.
• Bring to a simmer, cover, and cook over medium-low heat for about 30-40 minutes, or until chicken is tender and cooked through.
• Remove chicken thighs from the skillet.
• Stir in sour cream until well combined and heated through, but do not boil.
• Serve chicken paprikash over cooked egg noodles, garnished with chopped fresh parsley.
