Chicken Paprikash With Buttered Egg Noodles
Ingredients
The chicken
-
2½
pounds
bone-in, skin-on chicken thighs
-
1
large
yellow onion
-
4
cloves
garlic
-
½
cup
sour cream
-
3
tablespoons
paprika
-
¼
teaspoon
cayenne pepper
-
Kosher salt
-
Freshly ground black pepper
The sauce and noodles
-
1
15-ounce can
crushed tomatoes
-
12
ounces
egg noodles
-
3
tablespoons
unsalted butter
-
½
cup
parsley leaves with tender stems
Instructions
- Preheat the oven to 300°F and let the sour cream come to room temperature.
- Pat the chicken thighs dry and season with salt and pepper.
- Peel and dice the onion and smash the garlic cloves.
- Heat butter in a large ovenproof skillet over medium-high heat and brown the chicken thighs.
- Remove the chicken and pour off excess fat, then add onion and garlic to the skillet.
- Stir in paprika and cayenne, cooking briefly until fragrant.
- Add crushed tomatoes and water to the skillet, then bring to a simmer.
- Return the chicken to the skillet, skin side up, and nestle it in the sauce.
- Transfer the skillet to the oven and roast until the chicken is fully cooked.
- Cook the egg noodles in salted water according to package instructions, then drain and toss with butter.
- Mix half of the parsley into the noodles.
- Remove the chicken from the oven, mix sour cream with some sauce, then combine it back into the skillet.
- Serve the chicken over the buttered egg noodles, garnished with remaining parsley.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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