Ingredients
- 2 and 1/2 lbs. bone-in or boneless chicken thighs
- 2 Tbsp. olive oil
- 1 yellow onion, halved and thinly sliced
- 1 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 1 Tbsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 and 1/2 cups low or no sodium chicken stock
- 3/4 cup sour cream*
Instructions
- If the chicken thighs have skin, remove it.
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat until hot.
- Add the chicken thighs and sear until browned on all sides, 3-4 minutes per side (if your pot isn’t large enough for there to be space around the thighs as they cook, cook them in two batches).
- Remove the chicken thighs and place on a plate. Set aside.
- Turn the heat down to medium. Discard all but 2 tablespoons of fat from the pot.
- Add the onion and sauté until soft and just starting to brown lightly at the edges, about 4 minutes.
- Add the flour, tomato paste, paprika, salt, and pepper and cook for 3 minutes.
- Add the chicken stock and sour cream and stir until everything is well combined.
- Bring the mixture to a simmer. Add the chicken thighs back to the pot. Cover and turn the heat down to low.
- Simmer for 15 minutes with the lid on. Then take the lid off and simmer until the chicken is cooked through to 165°F as read on an instant read thermometer, about another 15 minutes.
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Notes
*For this recipe, it’s important that you use full-fat sour cream, not a reduced fat version, and not any substitute like Greek yogurt. The reason is that the sour cream is simmered in that sauce along with tomato paste, for quite a while. That can make dairy curdle, especially if it has a lower fat content. If your sauce does curdle, it’s still safe to eat, it just looks weird. Now, if you really want to use4 a lower-fat version, you can, but you will make this differently. What you’ll do is to cook the whole dish without the sour cream, right until the very end. Once the chicken is cooked, remove it from the sauce and then take the sauce off of the heat. Wait 5 minutes, allowing the sauce to cool a bit. Then, stir in your lower-fat dairy. Spoon the sauce over the chicken and serve.