Paprika Chicken

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely sliced onions and cook, stirring occasionally, until they are soft, golden, and deeply caramelized.

Remove the pot from the heat briefly and stir in the sweet Hungarian paprika, coating the onions thoroughly. Return to low heat and stir for about 30 seconds to bloom the paprika without burning it.

Season the chicken pieces — breast halves, legs, and thighs — generously with salt on all sides. Add the seasoned chicken to the pot and turn to coat each piece in the paprika and onion mixture.

Pour in the chicken broth, ensuring the liquid partially covers the chicken. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and braise until the chicken is fully cooked and tender.

Remove the chicken pieces from the pot and set aside on a plate. Allow the braising liquid remaining in the pot to simmer uncovered for a few minutes to reduce and concentrate slightly.

In a small bowl, temper the sour cream by whisking a few spoonfuls of the hot braising liquid into it. Slowly stir the tempered sour cream back into the pot to create a smooth, velvety sauce, taking care not to boil after adding.

Return the chicken pieces to the pot and gently nestle them into the sauce. Taste and adjust seasoning with additional salt and sweet paprika as needed.

Serve the Paprika Chicken hot, ladled generously over egg noodles, spätzle, or steamed rice, and garnish with a light dusting of sweet paprika if desired.