- 1/2 tsp salt, plus more to season chicken
- 1/2 tsp pepper, plus more to season chicken
- 2 Tbsp butter
- 3 lbs. chicken thighs
- 3 c onions, thinly sliced
- 1/4 c sweet Hungarian paprika
- 3 Tbsp garlic, chopped
- 1 bay leaf
- 1-1/2 c liquid (broth or water)
- 1-1/2 c sour cream
- lemon juice to taste
Remove the chicken and reserve in a bowl. Add the onions to the pan. Turn the heat to medium and cook, stirring often, till they are very soft and have absorbed all the fond from the bottom of the pan - about 10 minutes.
Add the salt, pepper, paprika, garlic, bay leaf and cooking liquid. Bring to a boil and mix everything well.
Return the chicken to the pan. Reduce the heat so the liquid barely bubbles, then cover and cook till chicken is done (180 degrees), about 25-40 minutes (mine skewed towards the latter because of a couple of giant thighs).
Remove the chicken and place in a bowl; cover. Turn the heat to high. Bring the sauce to a boil and reduce to a thick consistency (recipe said almost pasty, but I was too impatient and just waited till almost back-of-spoon-coaty).
Remove pan from heat. Whisk in sour cream. Return pan to heat and cook till sauce is thickened.
Season with salt, pepper and lemon juice to taste. Serve over rice.