Chicken Paprikash

Directions

1. Season chicken thighs with kosher salt and freshly ground black pepper.
2. Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add seasoned chicken thighs and cook until golden brown on 1 side, about 4 minutes. Flip chicken and continue cooking until browned on the other side, 4 to 6 minutes. Remove the chicken from the Dutch oven and set aside.
3. Add onions, bell peppers, tomatoes, garlic, and paprika to the same Dutch oven. Cook and stir onion-pepper mixture until softened and the mixture has reduced, 10 to 15 minutes.
4. Pour broth over onion-pepper mixture and bring to a simmer. Stir in more vegetable broth if desired, based on your preferred sauce consistency (less for a thicker sauce, more for a thinner sauce).
5. Return chicken to the Dutch oven, tucking it under the onion-pepper mixture. Reduce the heat to medium-low, cover, and simmer until chicken is cooked through, about 15 minutes.
6. Miix sour cream and flour together in a bowl until smooth.
7. Remove the chicken from the Dutch oven and set it aside. Stir the sour cream mixture into the onion-pepper broth mixture, ensuring it’s fully incorporated. Return the chicken to the Dutch oven and simmer until the sauce comes together, 2 to 3 minutes.