Ingredients:

  • 1.3 kg chicken thighs, bone-in and skin-on
  • 2 tbsp lard or neutral oil
  • 2 large yellow onions, finely diced
  • 3 tbsp Hungarian Sweet Paprika
  • 0.5 tsp Hot Hungarian Paprika
  • 2 cloves garlic, minced
  • 250 ml low sodium chicken stock
  • 1 bell pepper, finely diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 180 ml full-fat sour cream
  • 1 tbsp all-purpose flour
  • 340g wide egg noodles
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat chicken thighs dry with paper towels and season with salt and pepper. Heat lard in a Dutch oven over medium-high heat. Sear chicken skin-side down for 5-7 minutes until mahogany-colored. Flip and sear for 2 minutes. Remove chicken and set aside.
  2. Reduce heat to medium. Add finely diced onions to the rendered fat and sauté for 8–10 minutes until translucent and beginning to caramelize. Add bell pepper and garlic, cooking for another 2 minutes.
  3. Remove the pan from heat and stir in the sweet and hot paprika. Stir off-heat for 30 seconds to bloom the spice without burning it.
  4. Return the pan to heat and add chicken stock. Return chicken thighs to the pan. Cover and simmer on low for 25–30 minutes until chicken is tender.
  5. While chicken simmers, boil egg noodles in salted water according to package directions. Drain and toss with 2 tbsp butter.
  6. In a small bowl, whisk sour cream and flour together. Temper the mixture by slowly whisking in 1/2 cup of the hot cooking liquid, then stir the tempered cream back into the pot. Simmer for 2 minutes until sauce thickens to a glossy finish.
  7. Serve the chicken and sauce over the buttered egg noodles, garnished with fresh parsley.