I’ve been making chicken paprikash for years using a recipe from an old Betty Crocker cookbook. I recently came across an alternative version in Bon Appetit, which I’ve modified slightly.
1 chicken, cut into 8 pieces (remove skin)
1 tablespoons butter
1 thinly sliced onion
5 teaspoons sweet Hungarian paprika
1 teaspoon hot smoked Spanish paprika
2 cups low-sodium chicken broth
1 cup sour cream
1 tablespoon lemon juice
Preheat the oven to 325 degrees.
Melt the butter in an ovenproof skillet just large enough to hold the pieces in one layer. Brown the chicken, but don’t cook through.
Remove the chicken from the pan and set aside. Reduce the heat to medium, and add the onion and paprika. Cook, stirring often until the onion is soft.
Add chicken broth to the skillet and bring to a simmer.
Return the chicken to the pan and transfer to the oven. Bake until the chicken is cooked through, 25-30 minutes.
Remove pan from oven, remove chicken from pan. Bring the liquid to a boil and cook until it is reduced by a third (5 to 7 minutes). Remove from the heat and whisk in the sour cream and lemon juice.
Spoon sauce around chicken and serve.