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–+ servings
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The Ultimate Chicken Paprikash

Succulent chicken thighs are seared and then simmered in a spiced tomato laced sauce and served over egg noodles.
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Course Main Course
Servings 4

Equipment

  • dutch oven

Ingredients
 
 

  • 1/2 cup olive oil
  • 2 lbs chicken thighs, with or without the skin
  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • 1/4 cup red wine
  • 1 cup Tuttorosso San Marzano Style Chopped Tomatoes
  • 1 tsp sea salt or kosher salt
  • 1 tsp black pepper
  • 2 tbsp paprika
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 2 tbsp sour cream or yogurt
  • 12 oz egg noodles
  • fresh parsley for serving

Instructions
 

  • Season chicken thighs with salt and black pepper.
  • Heat a dutch oven or large skillet on medium heat. Add half of the olive oil into the pan.
  • Add the chicken to the pan, skin side down, careful not to over crowd. Brown 6-8 minutes per side until the chicken is golden brown. Remove and set aside.
  • Add the onion and garlic, and sauté for 5 minutes until the onion becomes translucent and the garlic fragrant.
  • Season with salt and freshly cracked black pepper. Add the paprika, continuing to stir until the onions are coated in the paprika.
  • Deglaze the pan with the red wine, making sure to scrape up all of the brown bits from the bottom of the pan.
  • Add the chopped tomatoes. Rinse the can with a little water and add to pan. Bring to a simmer.
  • Add chicken back into the pan along with any juices, and the bay leaf.
  • Finish cooking in a preheated oven at 350. The internal temperature of the chicken should read 165.
  • While the chicken is cooking bring a pot of water to a boil. Cook egg noodles according to package directions and drain.
  • Toss egg noodles with the remaining olive oil.
  • Remove the chicken paprikash from the oven.
  • Remove the chicken from the pan and set aside.
  • Take a ladle of sauce from the pan and combine with the sour cream or yogurt. Stir until it is smooth.
  • Add back into the pan and stir to combine. Add the chicken back into the pan and top with parsley.
  • Serve immediately over the egg noodles.

Notes

For this recipe I am using Tuttorosso San Marzano Style Chopped Tomatoes.
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