Ingredients:

  • 3 lbs bone-in skin-on chicken thighs, trimmed
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 2 large yellow onions, finely diced
  • 1 Italian frying pepper, diced small
  • 3 cloves garlic, minced
  • 4 tbsp Hungarian sweet paprika
  • 2 cups low-sodium chicken stock
  • 1 tbsp tomato paste
  • 1 cup full-fat sour cream
  • 2 tbsp all-purpose flour
  • 12 oz wide egg noodles
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat chicken thighs bone-dry with paper towels and season with sea salt and black pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 6 minutes until golden and crisp. Flip and sear for 3 minutes. Remove chicken to a plate.
  3. In the same pan, sauté diced onions and peppers in the rendered fat until softened and translucent, about 8 minutes.
  4. Add minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Remove the pan from heat briefly. Add the Hungarian paprika and stir for 30 seconds to 'bloom' the spice in the fat without burning it.
  6. Return the pan to heat and pour in the chicken stock. Return the chicken thighs to the pan. Cover and simmer over medium-low heat for 25 minutes.
  7. While chicken simmers, boil a large pot of salted water and cook egg noodles according to package directions. Drain and toss with a little butter if desired.
  8. In a small bowl, whisk together sour cream and flour. Temper the mixture by slowly whisking in 1/2 cup of the hot cooking liquid, then stir the tempered cream back into the Dutch oven.
  9. Simmer for 3 minutes until the sauce is thickened and glossy. Serve chicken and sauce over the prepared egg noodles and garnish with fresh parsley.