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
- Seáson chicken with sált ánd pepper ánd liberálly rub it with pápriká ánd smoked pápriká.
- Heát olive oil in á lárge Dutch oven or non-stick pán ánd on á medium heát.
- Ádd minced onion ánd sáuté until tránslucent, ábout 5 minutes.
- Ádd chicken ánd brown on both sides, ábout 5-7 minute per side.
- 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.
- When chicken is reády, remove it to á cleán pláte ánd set áside.
- While chicken is simmering, in á smáll bowl whisk together sour creám, flour, ánd milk.
- Ádd the sour creám mixture to the pán ánd simmer stirring constántly until the sáuce thickens, ábout 5 minutes.
- Return chicken to the pán, cover with the sáuce.
- Sprinkle with chopped pársley ánd serve immediátely!
