Paprika Chicken

By therman

Ingredients

• Extra-virgin olive oil
• 8 bone-in, skin-on chicken thighs (about 2 lbs.)
• Kosher salt
• 1 medium yellow onion, finely chopped
• 2 Serrano chiles, stemmed, seeded, and thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp. sweet paprika
• Pinch of ground red pepper
• 1 cup chicken stock
• 1/3 cup sour cream
• 2 tbsp. chopped fresh flat-leaf parsley

Preparation

Step 1

Heat olive oil in a large heavy skillet over medium-high heat until hot. Sprinkle chicken with salt and arrange, skin side down, in hot oil. Reduce heat to medium. Cook 20 to 25 minutes until golden brown, turning after 15 minutes. Transfer to platter.
Cook onion, chilis, garlic, and 1/4 tsp. salt in pan drippings about 3 to 4 minutes, stirring often, until tender. Stir in paprika and red pepper; cook 1 minute. Add chicken stock and bring mixture to a boil; return chicken pieces and any collected juices to skillet. Reduce heat and simmer, partially covered, 20 minutes until chicken is done. Transfer to cleaned platter.
Reduce heat to low; whisk sour cream into pan drippings and cook until sauce is warm. Do not boil. Spoon sauce around chicken pieces; sprinkle with parsley. Serve warm.