Auntie Beth's Chicken Paprikash

By bakers_delight85

Ingredients

• 8 chicken thighs, trimmed of excess fat
• 3 Tbsp. sweet Hungarian paprika
• Salt and pepper to taste
• 3 Tbsp. flavorless vegetable oil (canola or corn, for example)
• 1 large onion, chopped
• 1 cup sour cream
• 3 Tbsp. all purpose flour, sifted
• 1 pound egg noodles, cooked
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

Mix the chicken thighs with the paprika and season both sides with salt and pepper.
Place a pot over medium-high heat; add the oil, then the onion. Reduce the heat and cook until translucent. Add the chicken pieces and turn over to coat with the oil. Cover with water and return to simmer and cook for 20 minutes.
Mix the sour cream and flour together. Add to the chicken pot and stir. Boil hard for about 5 minutes while stirring to break up any lumps. If you want a thicker sauce, add more flour and boil again. Check the seasoning and adjust salt and pepper as needed and serve over hot egg noodles. Garnish with chopped parsley.