CHICKEN PAPRIKASH
4 pounds chicken thighs and drumsticks, or thighs only
Salt and pepper
1 tablespoon canola oil
1 tablespoon butter
1 large onion, diced (about 2 cups)
3 cloves garlic, minced (about 1 tablespoon
4 tablespoons Hungarian paprika
4 tablespoons flour
1 cup crushed tomatoes
1-3 cups chicken broth
1 cup sour cream
1 pound egg noodles
Butter for the cooked noodles
Heat oven to 400 degrees. Generously salt and pepper the chicken on all sides. Heat the oil and 1 tablespoon butter in an oven-proof skillet or dutch oven. Brown the chicken pieces in batches over high heat until crispy, about 7 minutes on a side. (Use a splatter cover to keep from getting burned by the oil!) Remove chicken to a platter.
Add the onions and garlic to the remaining fat in the pan (if there is more than a tablespoon or two of fat, pour some of it off.) Cook for 5-8 minutes until the pan is mostly deglazed and the onions are translucent. Add the paprika and flour, and lower heat to low. Cook until well combined and fragrant, about 4 minutes.
Starting with 1 cup of broth, carefully whisk into the onion mixture. Add the tomatoes and whisk until smooth. If sauce is too thick, add more broth, whisking, until smooth and thickened a bit, but not too thick. It will thicken more in the oven.
Return the chicken to the pan skin side up. Place pan uncovered in the preheated oven, and bake until the chicken has cooked through, about 30 minutes. Remove from oven using mitts — remember, handles will be very hot!
In the meantime, cook the noodles according to the package directions. Drain, then toss in a bowl with enough butter to keep noodles from sticking, about 2 tablespoons.
Remove chicken to serving platter. Whisk the sour cream into the sauce in the skillet. Pour the sauce over the chicken and serve over the buttered noodles.
Serves 4-6
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