Chicken Paprikash

Ingredients

• Chicken thighs (6, bone-in, skin-on)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Hungarian paprika (2 tablespoons)
• Butter (3 tablespoons)
• Onion (1 large, finely chopped)
• Garlic cloves (3, minced)
• All-purpose flour (2 tablespoons)
• Chicken broth (2 cups)
• Sour cream (1 cup)
• Egg noodles (500 grams)

Instructions

1. Season the chicken thighs with salt, pepper, and Hungarian paprika.
2. Melt the butter in a large skillet over medium-high heat.
3. Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side. Once browned, remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
5. Sprinkle the flour over the onions and garlic, stirring well to combine. Cook this mixture for about a minute to get rid of the raw flour taste.
6. Gradually pour in the chicken broth while stirring, making sure to scrape up any browned bits from the bottom of the skillet. This will add depth of flavor to your sauce.
7. Return the chicken to the skillet and bring the mixture to a simmer. Cover the skillet and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
8. Once the chicken is cooked, remove it from the skillet and set aside.
9. Reduce the heat to low and stir in the sour cream to the skillet, cooking it for an additional 2-3 minutes until the sauce is heated through. Make sure not to let it boil to prevent the sour cream from curdling.
10. While your sauce is finishing, cook your egg noodles according to the package instructions until they are al dente.
11. Serve the chicken over the cooked egg noodles, generously spooning the creamy sauce over the top. Enjoy your delicious, homemade Chicken Paprikash!