Ingredients: |
Ingredients: ⅓ cup all-purpose flour
2 tbsp Hungarian paprika, sweet or hot, or a combination, divided
1 tsp salt, divided
¼ tsp freshly ground black pepper
3 lbs chicken thighs and drumsticks
3 tablespoon neutral oil, like canola
1 cup onion, chopped
3 cloves garlic, minced
⅛ tsp ground red pepper
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1½ cup chicken broth
1 cup sour cream
1 pound egg noodles, cooked and buttered
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Directions: |
Directions:In a large plastic food bag, combine flour, 1 tbsp paprika, ½ tsp salt and pepper. Add chicken 2 pieces at a time; shake to coat well. Reserve remaining flour mixture. In a 5-quart Dutch oven, heat oil over medium heat. Add chicken; cook until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onions, garlic, red pepper and the remaining 1 tbsp paprika and ½ tsp salt; sauté 1 minute.
Add broth, stirring to loosen browned its. Add chicken. Bring to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or until chicken is tender. Remove chicken. In a small bowl stir together reserved flour mixture and ½ cup sour cream, stir into liquid in skillet. Stirring constantly, simmer 5 minutes. Stir in tomato and remaining ½ cup sour cream. Stirring constantly, cook 1 minute or until heated. Do not boil. |
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