Chicken Paprikash

Method

1. 1
   Searing

   Season the chicken thighs generously with salt and pepper. Heat the butter and vegetable oil in a large Dutch oven or heavy pot over medium-high heat until the butter is foaming.

2. 2
   Searing

   Working in batches, sear the chicken thighs until golden brown on both sides, about 5-6 minutes per side. Transfer the seared chicken to a plate and set aside.

   ⏲ 6 min

3. 3
   Sautéing

   In the same pot, add the chopped onion and cook over medium heat, scraping up the browned bits, until the onion is soft and translucent, about 5 minutes.

   ⏲ 5 min

4. 4
   Sautéing

   Add the minced garlic and stir for 30 seconds until fragrant. Remove the pot from the heat briefly, then stir in the paprika and tomato paste until well combined; the mixture should be a deep red paste.

   ⏲ 30s

5. 5
   Simmering

   Pour in the warm chicken stock, stirring to dissolve the paste and scrape up any remaining browned bits. Return the chicken thighs to the pot, nestling them into the liquid. Bring to a simmer.

6. 6
   Simmering

   Cover the pot and let it simmer gently over low heat until the chicken is tender and cooked through, about 30 minutes. The sauce should be slightly thickened and fragrant.

   ⏲ 30 min

7. 7
   Simmering

   Remove the chicken to a plate. Add the sliced green bell pepper to the sauce and simmer for 5 minutes, until crisp-tender.

   ⏲ 5 min

8. 8
   Simmering

   In a small bowl, whisk together the sour cream and flour (if using) until smooth. Temper the sour cream mixture by adding a few ladles of hot sauce, whisking continuously, then stir the mixture into the pot. Simmer gently for 2-3 minutes, without boiling, until the sauce is thickened and creamy. Season to taste with salt and pepper.

   ⏲ 3 min

9. 9
   Simmering

   Return the chicken to the pot and warm through for a few minutes. Serve the paprikash over cooked egg noodles, garnished with fresh parsley if desired.

   ⏲ 5 min