Chicken paprika

By , Three Many Cooks

Serve chicken with noodles. Serves 4

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.

Pam Anderson blogs with her two daughters at Three Many Cooks.

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