Serve chicken with noodles. Serves 4Skip to next paragraph
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Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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8 medium boneless, skinless chicken thighs (about 1 1/2 pounds), patted dry
2 teaspoons plus 1 tablespoon olive oil
Salt and ground black pepper
1 large onion
2 tablespoons paprika
1/2 cup white wine
1 cup chicken broth
1/4 cup light sour cream
Heat a large skillet over medium-high heat. Toss chicken with 2 teaspoons of the olive oil and a generous sprinkling of salt and pepper. Add chicken thighs to hot skillet; cook, turning only once, until golden brown, 6 to 8 minutes. Transfer to a plate and set aside. Add remaining oil and then onions to the empty skillet; sautéeuntil caramel brown, 6 to 8 minutes. Stir in paprika, and then add wine; simmer for a minute or so. Add broth and return chicken thighs to skillet. Simmer until reduce by about half. Stir in sour cream; continue to simmer until sauce is thick enough to lightly coat chicken, a couple of minutes longer.
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