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Chicken Paprikash

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

4 chicken leg quarters, ctu in half at joint or thighs
coarse salt and ground pepper
2 tablespoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt

  1. Season chicken with salt and pepper.
  2. In a large Dutch oven or heavy pot, heat oil over high.
  3. Cook chicken, skin side down, until golden and crsip, 6 minutes. Flip chicken and cook until browned, 6 minutes more.
  4. Transfer to plate to set aside.
  5. Discard all but 1 tablespoon fat from the pot and reduce heat to medium.
  6. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes.
  7. Add garlic and cook, stirring frequently, about 3 minutes.
  8. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick.
  9. Add broth and whisk until smooth.
  10. Add tomatoes and bring to a boil over high.
  11. Return chicken to pot in a single layer, skin side up. and reduce heat to medium.
  12. Cover and cook until chicken is cooked through, about 20 minutes.
  13. Meanwhile, in a large pot or boiling salted water, cook noodles according to the package instructions.
  14. Drain noodles and divid amoung four bowls. 
  15. Top with chicken.
  16. Stir sour cream into the sauce.
  17. Ladle over chicken and noodles.

 

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