Chicken Thighs Paprikash with Sour Cream

Ingredients

• 1½ lb bone-in Chicken Thighs
• 1 onion, finely diced
• 2 tbsp lard or butter
• 2 tbsp sweet Hungarian paprika
• 1 cup chicken stock
• ¾ cup sour cream
• 1 tbsp flour
• 1 tomato, chopped
• Salt
• Cooked egg noodles or nokedli, for serving

Method

1. Brown the Chicken Thighs in the lard, skin-side first, until golden; set aside. Soften the onion in the drippings until translucent.
2. Off the heat, stir in the paprika, then add the tomato and stock, scraping the bottom. Return the Chicken Thighs, cover, and simmer gently 25–30 minutes to 165°F (74°C).
3. Whisk the sour cream with the flour and a ladle of the hot sauce — tempering it this way keeps the sauce silky instead of curdled.
4. Stir the mixture back into the pot over low heat until the sauce turns pale brick and thickens enough to coat the Chicken Thighs. Do not boil it again.
5. Season and serve over noodles, with extra sour cream for the committed.