Ingredients
Method
- Spread out the thighs on a large plate or tray and pat dry with paper towels. Season on both sides with 1 tablespoon salt.
- Heat the canola oil in a large skillet over medium heat. When the oil shimmers, add the chicken and cook for 4 minutes on each side until golden brown. You're not looking to fully cook the chicken here, just getting some color on it. Transfer the chicken back to the plate.
- Add the onions to the skillet and cook for 10 to 15 minutes, stirring frequently, until soft and starting to caramelize. Add the tomato paste and stir until the onions are fully coated and the paste begins to stick to the skillet, about 2 minutes. Stir in both paprikas and toast for 5 seconds, until very fragrant. Immediately pour in the stock and stir to scrape up any browned bits on the bottom of the pot. Nestle the chicken back in the skillet. Bring the liquid to a boil, then reduce to a low simmer. Cook for 30 to 45 minutes, until the chicken is tender and cooked through. Remove from the heat. Taste for seasoning and adjust if needed.
- Vigorously whisk the sour cream in a small bowl until it's light and airy. Dollop over the chicken or serve on the side.
Notes
To serve it like I did, boil one pound of egg noodles in salted water until just al dente. Toss with four tablespoons of butter, season to taste with salt and pepper, and add a big handful of finely chopped parsley and dill.