| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
Ingredients
- 2 pounds Chicken Pieces preferably thighs and legs
- Salt
- 4 tablespoons Unsalted Butter (doubled)
- 2 pounds Yellow Onions about 2 to 3 large onions
- Black Pepper to taste
- 4 tablespoons Sweet Paprika preferably Hungarian (doubled)
- 2 teaspoon Hot Paprika or Cayenne or to taste (doubled)
- 2 cup Chicken Broth (doubled)
- 1 cup Sour Cream (doubled)
Ingredients
|
Instructions
- Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).
- Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Add the sliced onions to the sauté pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.)
- Add some paprika and black pepper to the pan and stir to combine. Let cook for a minute.
- Add the chicken broth, scraping up the browned bits from the bottom of the pan. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (165°F if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)
- When the chicken is done to your taste, slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through.
- Serve: Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)
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