A comforting and flavorful Hungarian dish that consists of tender chicken cooked in a rich paprika-infused tomato sauce, served over a bed of egg noodles.
Season the chicken thighs with kosher salt and freshly ground pepper.
2
Heat canola oil in a large, deep heavy skillet (such as cast iron) over medium high heat.
3
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.
4
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.
5
Sprinkle in all-purpose flour, sweet paprika, and smoked paprika, stirring until well incorporated into the oil, about one more minute.
6
Add bay leaves, crushed tomatoes, and low-sodium chicken broth to the skillet, and bring to a simmer, stirring occasionally.
7
Return chicken to the skillet, skin side up, and cook for another 20 minutes until cooked through.
8
Meanwhile, cook the egg noodles according to package directions and drain.
9
Remove the chicken from the skillet and set aside on a clean plate. Discard the bay leaves.
10
Stir sour cream into the skillet sauce to thicken.
11
Serve chicken over cooked egg noodles and generously spoon sauce over the top.