Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 2 large yellow onions, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp sweet Hungarian paprika
  • 1 tbsp tomato paste
  • 2 cups low-sodium chicken stock
  • 1 cup full-fat sour cream
  • 1 tbsp all-purpose flour

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season generously with 1 tbsp kosher salt and 1/2 tsp black pepper.
  2. Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and sear until the skin is mahogany-colored and crisp, about 5–7 minutes.
  3. Flip the chicken and sear the other side for 3 minutes, then remove the chicken to a plate.
  4. Lower the heat to medium and melt 3 tbsp unsalted butter in the remaining chicken fat. Add 2 diced yellow onions and sauté until translucent and soft.
  5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
  6. Remove the pan entirely from the heat source. Stir in 3 tbsp sweet Hungarian paprika and 1 tbsp tomato paste, mixing rapidly to form a thick paste to prevent the paprika from scorching.
  7. Return the pan to medium heat and immediately pour in 2 cups low-sodium chicken stock, scraping the bottom of the pan to release the browned bits.
  8. Nestle the seared chicken and any accumulated juices back into the liquid.
  9. Reduce heat to low, cover with a lid, and simmer gently for 35–45 minutes until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
  10. In a small bowl, whisk 1 tbsp all-purpose flour into 1 cup full-fat sour cream until smooth.
  11. Remove a ladle of hot sauce from the pot and whisk it into the sour cream mixture to temper it, preventing curdling.
  12. Stir the tempered cream into the pot over low heat. Simmer for 2–3 minutes until the sauce thickens and becomes glossy.