Skillet Chicken Paprikash
Ingredients
Directions
Ingredients
2 tbsp
olive oil
6
chicken thighs
0
kosher salt
0
freshly ground black pepper
1.5 c
chopped onion
2
garlic cloves, minced
1.25 c
low-sodium chicken broth
14.5 oz
canned diced tomatoes with juice
2 tbsp
sweet Hungarian paprika
0.5 c
sour cream
1 tbsp
fresh sage, finely chopped
0
buttered egg noodles, to serve
Skillet Chicken Paprikash
This chicken paprikash tastes like a special-occasion dinner, but really it’s an easy skillet meal.
6 servings
- Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper, and brown it well on both sides (this will take about 15 minutes). Remove the chicken to a plate and set it aside. Add the onions to the skillet and sauté until the onions are tender, about 4 minutes.
- Add the garlic and sauté 1 minute. Drain the fat from the skillet. Add the broth to the skillet and scrape up any browned bits. Stir in the tomatoes, paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the chicken, skin side up. Bring to a boil, then cover with lid ajar, reduce the heat, and simmer 30 to 40 minutes, until the chicken is cooked through.
- Remove the chicken and stir in the sour cream and sage. Return the chicken to the skillet, turning to coat. Serve over buttered egg noodles.
Recipe by Tara Tuckwiller