Chicken Paprikash Recipe

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. chicken broth

1/2 c. sour cream

12 oz. egg noodles, cooked according to package directions

Freshly chopped parsley, for garnish

Preheat oven to 400°. Season chicken with salt and pepper.
In a large skillet over medium heat, heat olive oil. Add chicken and cook until skin is golden and almost cooked through, 8 minutes per side. Remove from skillet but reserve chicken fat in pan.
Add onion to pan and and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute. Add paprika and flour and stirring well, cook until toasted, 1 minute. Add crushed tomatoes and chicken broth and stir until combined.
Place chicken back in skillet and transfer to oven and bake until chicken is cooked through, 15 minutes.
Remove 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.

Source

Recipes Cottage