dinner · everyday
Skillet chicken paprikash
Chicken thighs braise in a sweet paprika and onion sauce that is enriched at the end with a little sour cream.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dry the thighs with paper towels and season them with salt. Dice the onion. Heat the oil in a skillet, brown the chicken on both sides, and move it to a clean plate.
-
2
Cook the onion in the skillet for 6 minutes until soft. Take the pan off the heat, stir in the paprika, then add the stock and scrape up the browned bits.
-
3
Set the pan back on a gentle simmer, add the chicken, cover, and cook until the thickest part reaches 74°C (165°F). Move the chicken to a clean plate.
-
4
Whisk the sour cream with the flour, mix in a few spoonfuls of hot broth, then stir it all into the skillet. Simmer gently until thick, then return the chicken and turn it in the sauce.
