Chicken Paprikash

Generously season the chicken thighs with salt and pepper.

Heat olive oil in a large skillet or Dutch oven over high heat until shimmering.

Place chicken thighs skin-side down in the hot oil and sear for about 5 minutes until golden brown. Flip and sear the other side for a few minutes.

Remove chicken from the skillet and set aside on a plate. Turn off the heat.

Spoon out most of the rendered chicken fat, leaving about 1-2 tablespoons in the skillet.

Add the diced onions and a pinch of salt to the skillet. Cook over medium heat, stirring occasionally, until softened and lightly golden, about 5-7 minutes.

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Sprinkle in the flour and cook, stirring, for another 3-4 minutes to form a roux.

Add the smoked and sweet paprika, stirring and cooking for about 1 minute until fragrant. Be careful not to burn the paprika.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Add the seared chicken thighs back into the skillet with the sauce. Pour in any accumulated juices from the plate.

Reduce heat to medium-low, cover the skillet, and simmer for 45-60 minutes, or until the chicken is fork-tender. Baste the chicken with sauce occasionally.

Optional: Skim off some of the excess fat from the surface of the sauce.

Stir in the heavy cream and full-fat sour cream. Whisk until fully incorporated and the sauce is smooth and creamy.

Gently reheat the sauce over low heat until warmed through, but do not boil. Taste and adjust seasoning with salt and pepper if needed.

Return the chicken to the skillet and spoon sauce over it. Simmer for a few more minutes to heat the chicken through.

Serve the chicken paprikash hot, spooning extra sauce over the chicken. Garnish with fresh chives or parsley if desired.