Hearty Chicken Paprikash Skillet

Season the chicken thighs with kosher salt and freshly ground pepper.

Heat canola oil in a large, deep heavy skillet (such as cast iron) over medium high heat.

Add chicken, skin side down, and cook for about 8 minutes, until the skin is nicely crispy. Flip the chicken and cook for another 8 minutes, then remove chicken to a plate.

In the same skillet over medium heat, add sliced onions and sauté for about 5 minutes, until soft and moderately browned. Stir in minced garlic and sauté for another minute.

Sprinkle in all-purpose flour, sweet paprika, and smoked paprika, stirring until well incorporated into the oil, about one more minute.

Add bay leaves, crushed tomatoes, and low-sodium chicken broth to the skillet, and bring to a simmer, stirring occasionally.

Return chicken to the skillet, skin side up, and cook for another 20 minutes until cooked through.

Meanwhile, cook the egg noodles according to package directions and drain.

Remove the chicken from the skillet and set aside on a clean plate. Discard the bay leaves.

Stir sour cream into the skillet sauce to thicken.

Serve chicken over cooked egg noodles and generously spoon sauce over the top.