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SPECIAL EQUIPMENT:
4 1/2-quart straight-sided sauté pan or large Dutch oven
NOTES:
It is important to use fresh, high-quality paprika for this recipe. Don't use the old jar you've been saving for three years in the back of your pantry. I recommend sweet Hungarian-style paprika from Penzeys, available at local outlets or online. The recipe is quite simple on its own but to bump up flavor, try adding a teaspoon or two of lemon juice and a dash of Maggi seasoning or fish sauce to the finished sauce before serving. Do not attempt to make this dish by searing the chicken before covering and cooking. It will not produce enough liquid and will end up burning.
1 tablespoon vegetable oil
1 large onion, diced or thinly sliced (about 1 1/2 cups)
Kosher salt
1/4 cup (1 ounce) high-quality Hungarian sweet paprika (see note above)
4 whole chicken legs, split into thighs and drumsticks (about 2 pounds)
1/2 cup sour cream, plus more for garnish
Egg noodles, boiled potatoes, or spaetzle for serving
Minced fresh parsley leaves or dill (optional)
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