Chicken Paprikash
Chicken thighs braised in a silky paprika and sour cream sauce, an old-world classic made for a bed of egg noodles.
Ingredients (serves 4)
- 2 lbs chicken thighs
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 3 tbsp paprika
- 1 1/2 cups chicken stock
- 3/4 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 8 oz egg noodles
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Save this recipeInstructions
- 1
Season the chicken with salt and pepper. Melt butter in a deep skillet over medium-high heat and brown the thighs 4 minutes per side, then set aside.
- 2
Cook the sliced onion and bell pepper in the same skillet for 5 minutes, then stir in garlic and paprika for 30 seconds.
- 3
Pour in the chicken stock, return the chicken, cover, and simmer on low 25 minutes until tender.
- 4
Meanwhile, boil the egg noodles until al dente, about 8 minutes, and drain.
- 5
Whisk sour cream with flour, stir it into the sauce off the heat, then warm gently 3 minutes without boiling until thick and creamy.
- 6
Serve the chicken and sauce over the buttered egg noodles.
