Weeknight Chicken Paprikash with Buttered Egg Noodles

Ingredients

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Pat the chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

2. 2

   Heat a large (12-inch) skillet over medium-high heat, add 2 tbsp oil; when shimmering, place the thighs skin-side down and brown until the skin is deep golden (about 5–6 minutes).

   6 min
3. 3

   Flip the thighs and brown the other side for 2 minutes, then transfer the chicken to a plate and set aside.

   2 min
4. 4

   Reduce heat to medium, add 2 tbsp butter to the same skillet; when melted, add the sliced onion (and the sliced green pepper if using) and cook, stirring, until soft and translucent.

   5 min
5. 5

   Remove the skillet from the heat, sprinkle in 2 tbsp Hungarian sweet paprika and stir into the onions (off the heat so the paprika does not burn).

6. 6

   Return the skillet to medium heat, stir in 1 tbsp tomato paste and 1 clove minced garlic for 30 seconds, then pour in 1 cup chicken stock and scrape any browned bits from the pan.

7. 7

   Nestle the browned chicken thighs back into the sauce, skin-side up, bring to a gentle simmer, then cover and simmer until cooked through (internal temperature 165°F / 74°C), about 22 minutes.

   If the sauce reduces too quickly, add a splash more stock or water to keep it saucy.

   22 min
8. 8

   While the chicken simmers, bring a large pot of well-salted water to a boil and cook the wide egg noodles according to package directions until al dente (about 8–9 minutes).

   9 min
9. 9

   When the noodles are done, reserve 1/4 cup of the pasta cooking water, drain the noodles and toss with 1 tbsp butter; keep warm.

10. 10

    In a small bowl, stir the 1/2 cup sour cream with 1 tbsp flour until smooth to temper it (this helps prevent curdling).

11. 11

    Remove the skillet from the heat, take out one spoonful of the hot braising liquid and whisk it into the sour cream mixture to warm it, then pour the tempered sour cream back into the skillet and stir until the sauce is smooth and slightly thickened.

12. 12

    Return the skillet to very low heat for 1–2 minutes just to bring the sauce together (do not boil), taste and adjust salt and pepper.

    2 min
13. 13

    Serve a chicken thigh over a mound of buttered egg noodles, spoon generous sauce over the top and sprinkle with chopped parsley if using.