Chicken Paprikash

By klzrebiec

Ingredients

• 1/2 cup flour
• 1 tbsp. kosher or sea salt
• 3 tsps. freshly ground pepper
• 6 bone in chicken thighs (about 3 lbs.), skin on
• Vegetable oil
• 1 large yellow onion, thinly sliced
• 1 garlic clove, minced
• 4 plum tomatoes, peeled, cored,seeds discarded, chopped
• 4 Hungarian peppers (or substitute 2 bell peppers and 1 jalapeno), roughly chopped
• 2 tbsps. sweet paprika
• 1 1/2 cups low sodium chicken stock
• 3/4 cup sour cream
• Cooked rice or dumplings
• Fresh parsley, roughly chopped

Details

Servings 6

Preparation

Step 1

Place flour, salt, and pepper into a large plastic bag. Add chicken and toss well to coat. In a large Dutch oven, or in a deep, heavy bottomed, ovenproof pan with lid, add a thin layer of oil over medium high heat. Brown chicken well, about 2-3 minutes per side. Don't overcrowd the pot; cook in batches if necessary. Remove to a plate. Reduce heat to medium low; add onion and cook 5 minutes. Stir in garlic, tomatoes,peppers, and paprika; cook, stirring often, about 5 minutes. Return chicken and any juices to the pot. Add stock and bring to a boil. Reduce heat to a simmer and cover. Cook 15 minutes and then turn chicken. Simmer 12 - 15 minutes more, until chicken is fully cooked. In a medium size bowl, whisk together sour cream and 1 cup sauce from the pot. In the pot, stir sour cream mixture into sauce. Serve with rice or dumplings. Garnish with fresh chopped parsley