Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
  • 1 large yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 tsp/6g)
  • 2 tablespoons (30g) sweet paprika
  • 1 teaspoon (5g) smoked paprika (optional)
  • ½ teaspoon (3g) caraway seeds, crushed (optional)
  • 1 cup (240 ml) chicken broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 teaspoon (5 ml) tomato paste
  • 1 teaspoon (5 ml) lemon juice
  • 1 cup (240 ml) sour cream
  • 2 tablespoons (30g) all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear chicken pieces in batches until golden brown on all sides. Remove chicken and set aside.
  2. Reduce heat to medium. Add onion to the pot and cook until softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Stir in sweet paprika, smoked paprika (if using), and caraway seeds (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in chicken broth and diced tomatoes (undrained). Stir in tomato paste and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the seared chicken to the pot, nestling it in the sauce. Reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  6. In a small bowl, whisk together sour cream and flour until smooth. Slowly whisk the sour cream mixture into the simmering sauce.
  7. Increase heat to medium-low and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency. Do not boil.
  8. Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot.