Chicken Paprikash ✅

Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 cup sour cream, divided
• ½ cup all-purpose flour
• 3 tablespoon paprika, divided
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoon vegetable oil
• 1 cup sweet onion, chopped
• ⅛ teaspoon cayenne pepper
• 2 cups low sodium chicken stock

Steps

1. Combine flour, 2 tablespoon paprika, salt and pepper. Dredge the chicken in the flour mixture.

   (VERY IMPORTANT - save the leftover mixture, do not throw out)

2. Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside.

3. Add onion, cayenne pepper and remaining 1 tablespoon paprika to the pot and saute the onion until it's tender, about 2 minutes.

4. Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.

5. With leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasionally.

6. Turn heat off and add remaining ½ cup sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.

Notes