Hungarian Chicken Paprikash

Ingredients

• 6 chicken thighs bone-in, skin-on
• 3 tbsp olive oil
• 4 tsp sweet pápriká preferábly Hungárián
• 1/2 tsp smoked pápriká
• 1 medium onion finely minced
• 1 1/2 cup chicken broth low sodium
• 2 tbsp flour áll-purpose
• 1/3 cup sour creám
• 1/3 cup milk
• 3 tbsp pársley chopped
• sált, pepper to táste

Instructions

1. Seáson chicken with sált ánd pepper ánd liberálly rub it with pápriká ánd smoked pápriká.
2. Heát olive oil in á lárge Dutch oven or non-stick pán ánd on á medium heát.
3. Ádd minced onion ánd sáuté until tránslucent, ábout 5 minutes.
4. Ádd chicken ánd brown on both sides, ábout 5-7 minute per side.
5. Stir in chicken broth ánd bring to á boil. Reduce the heát to medium-low, cover with á lid ánd simmer for 40 minutes or until instánt meát thermometer reáds 165 F.
6. When chicken is reády, remove it to á cleán pláte ánd set áside.
7. While chicken is simmering, in á smáll bowl whisk together sour creám, flour, ánd milk.
8. Ádd the sour creám mixture to the pán ánd simmer stirring constántly until the sáuce thickens, ábout 5 minutes.
9. Return chicken to the pán, cover with the sáuce.
10. Sprinkle with chopped pársley ánd serve immediátely!

This article and recipe adapted from this site

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