It’s amazing! I just made this chicken paprikash today and I
absolutely LOVED it. I already can’t wait to make it more often!
Ingredients
- 1 1/2 cup chicken broth low sodium
- 2 tbsp flour all-purpose
- 6 chicken thighs bone-in, skin-on
- 1/3 cup sour cream
- 1 medium onion finely minced
- 3 tbsp parsley chopped
- salt, pepper to taste
- 1/2 tsp smoked paprika
- 3 tbsp olive oil
- 4 tsp sweet paprika preferably Hungarian
- 1/3 cup milk
Instructions
First,Season chicken with salt and pepper and liberally rub
it with paprika and smoked paprika.
Then,Heat olive oil in a large Dutch oven or non-stick pan
and on a medium heat.
Add minced onion and sauté until translucent, about 5
minutes.
Add chicken and brown on both sides, about 5-7 minute per
side.
Stir in chicken broth and bring to a boil. Reduce the heat
to medium-low, cover with a lid and simmer for 40 minutes or until instant meat
thermometer reads 165 F.
When chicken is ready, remove it to a clean plate and set
aside.
While chicken is simmering, in a small bowl whisk together
sour cream, flour, and milk.
Add the sour cream mixture to the pan and simmer stirring
constantly until the sauce thickens, about 5 minutes.
Return chicken to the pan, cover with the sauce.
Sprinkle with chopped parsley and serve immediately! Enjoy
your meal !
