Paprikash Chicken

Instructions

1. Season the chicken
   Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on both sides. This will help develop a flavorful crust when browning.
2. Brown the chicken
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, place the chicken skin-side down and cook until golden brown, about 5-6 minutes per side. Remove chicken to a plate and set aside.
3. Prepare the base
   Reduce heat to medium and add the diced onions to the pot with the remaining chicken fat and oil. Cook until translucent and starting to brown, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the paprika
   Remove the pot from the heat momentarily and add both sweet and hot paprika, stirring quickly to combine with the onion mixture. This prevents the paprika from burning, which would make it bitter. Return to low heat and stir for 30 seconds.
5. Create the sauce
   Add the chicken broth, diced tomato, and sliced bell pepper to the pot, stirring to combine. Return the chicken pieces to the pot, skin-side up, along with any accumulated juices. The liquid should come about halfway up the chicken pieces.
6. Simmer until tender
   Bring to a gentle simmer, then reduce heat to low. Cover and cook for about 30-35 minutes, or until the chicken is very tender and cooked through (internal temperature of 165°F/74°C).
7. Finish with sour cream
   In a medium bowl, whisk together the sour cream and flour until smooth. Remove the chicken pieces to a clean plate. Take a ladle of the hot cooking liquid and gradually whisk it into the sour cream mixture to temper it. Slowly pour this mixture back into the pot, stirring constantly to prevent curdling. Return the chicken to the pot.
8. Serve
   Simmer gently for 5 more minutes to thicken the sauce, but do not boil. Adjust seasoning with salt and pepper if needed. Sprinkle with fresh parsley and serve hot over egg noodles, spätzle, rice, or with crusty bread.