Chicken Paprikash

🧂 Ingredients

• 4 tablespoons butter

  (divided)
• 2 pounds bone-in chicken thighs

  (and/or legs)
• salt
• pepper
• 1 large onion

  (diced)
• 4 cloves garlic

  (minced)
• 3 tablespoons paprika

  (Hungarian is preferred, but any type will work)
• 1 cup chicken stock
• 1 tablespoon corn starch

  (mixed with 1 tablespoon water)
• 1/2 cup sour cream
• parsley

  (optional, garnish)

Instructions

• 1 Melt 2 tablespoons butter in a large, deep skillet, over medium-high heat.
• 2 Season the chicken with salt and pepper and add to the hot skillet. Brown for
  4-5 minutes per side. Remove to a plate.
• 3 Lower the heat and add the remaining butter to the pan along with the onions.
  Cook until soft and translucent, about 5-7 minutes.
• 4 Stir in the garlic and paprika. Cook 1 minute.
• 5 Pour in the chicken stock and cornstarch slurry. Add the chicken back to the
  pan, Bring to a boil, then reduce heat to simmer, about 15-30 minutes, or until
  the internal temperature of the chicken reaches 165°F when taken with a meat
  thermometer inserted into the center of the thickest portion.
• 6 Remove the pan from the heat. Remove the chicken to a plate.
• 7 Stir in the sour cream, then add the chicken back to the pan.
• 8 Garnish with fresh parsley and serve, as desired.

Nutrition Info