Chicken Paprikash

Ingredients

• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• 1 tsp. freshly ground pepper, plus more
• 3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry
• 1 Tbsp. vegetable oil
• 2 Tbsp. unsalted butter
• 2 large onions, thinly sliced
• 6 garlic cloves, finely grated
• ¼ cup Hungarian sweet paprika
• 1 Tbsp. all-purpose flour
• ½ tsp. cayenne pepper
• 2 cups low-sodium chicken broth
• ¼ cup sour cream
• Parsley leaves with tender stems (for serving)
• Buttered cooked egg noodles (for serving; optional)

Steps

1. Use 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper to season the 3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry, all over. Over medium-high heat, warm 1 Tbsp. vegetable oil in a medium Dutch oven or a large high-sided skillet with a lid. Cook the chicken in a single layer, skin side down, for 5–7 minutes, until golden brown, working in batches if necessary. Turn it and brown the other side for 5–7 minutes; it will still be partly uncooked inside. Put the chicken on a large plate or baking sheet, then carefully pour off the fat, leaving 1 Tbsp. in the pot.
2. Over medium-high heat, melt 2 Tbsp. unsalted butter in the pot. Put in 2 large onions, thinly sliced, and 6 garlic cloves, finely grated. Cook for 6–8 minutes, stirring frequently with a heatproof rubber spatula, until the onions soften and the garlic is fragrant. Stir in ¼ cup Hungarian sweet paprika, 1 Tbsp. all-purpose flour and ½ tsp. cayenne pepper. Cook for about 2 minutes, stirring constantly, until a thin film begins to form on the pot's bottom. Slowly pour in 2 cups low-sodium chicken broth, stirring continuously. Bring to a simmer and cook for about 3 minutes, until the sauce lightly coats a spoon.
3. Settle the chicken into the sauce so it is almost completely submerged, then cover. Turn the heat down to low and cook for 1 hour. Take off the lid, skim off the excess fat and discard it. Cover again and cook for another 30–35 minutes, until the chicken is tender and the meat falls off the bone. Move the chicken to a platter.
4. Raise the heat to medium-high and bring the sauce to a simmer. Stir occasionally as it cooks for 6–8 minutes, until as thick as heavy cream. Take off the heat and stir in ¼ cup sour cream. Taste and add more salt and pepper if necessary. Spoon the sauce over the chicken, scatter parsley leaves with tender stems on top, and offer buttered cooked egg noodles if desired.