Chicken Paprikash

By Mary Berg

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Tender chicken served in a rich and flavourful paprika-infused sauce.

YIELDS

50 Mins

Ingredients

4 whole chicken legs or 8 bone-in, skin-on chicken thighs
Kosher salt and black pepper, to season
2 tablespoons butter, divided
2 yellow onions, thinly sliced
3 garlic cloves, minced
5 tablespoons tomato paste
3 tablespoons sweet paprika
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
375 g broad egg noodles
1/2 cup sour cream
1/2 lemon, juiced
2 tablespoons finely chopped parsley

Directions

Heat your oven to 400°F and place a large oven-safe skillet over medium-high heat.
Using a paper towel, dry off the chicken and season well with salt and pepper. Add one tablespoon of butter into the pan to melt, followed by the chicken, skin side down. Sear for three to four minutes per side or until golden brown, then set aside.
Add the remaining tablespoon of butter into the pan, turn the heat down to medium, and add the onions. Season with salt and pepper and cook for 5 to 6 minutes or until the onions are tender and lightly golden brown. Stir in the garlic and tomato paste and continue to cook for one to two minutes to cook off the raw flavour of the garlic.
Stir in the paprika and flour and cook to toast for an additional two minutes. Switch to a whisk and, while whisking constantly, slowly pour in the chicken broth. Add the chicken and any juices back into the pan and simmer.
Transfer the pan to the oven and cook for 25 minutes or until the chicken is cooked through and the sauce has thickened.
Meanwhile, boil a large pot of salted water over high heat. When the chicken is cooked, set it aside to rest and cook the egg noodles in boiling water according to their package directions. Drain and toss the noodles with the remaining tablespoon of butter.
Spoon some of the sauce into the sour cream in a separate medium bowl and add the lemon juice. Stir to combine, then swirl this mixture through the pan of paprikash, scatter with parsley, and serve on top of the buttered noodles. Enjoy!