Instructions
Step 1: Sear the chicken
1
Sear the chicken skin-down in a heavy Dutch oven over medium-high heat
2
Salt and pepper the chicken, then sear skin-side down for 5-6 minutes until deep golden
3
Flip, sear 3 minutes, and remove to a plate
Step 2: Cook the onions
4
Lower the heat to medium and add the diced onions to the rendered fat
5
Cook 10 minutes, stirring often, until they collapse into a soft golden jam
Step 3: Add the paprika
6
Pull the pan off the heat and add the paprika, garlic, and tomato
7
Stir in the paprika, garlic, and tomato, and let it bloom for 30 seconds
Step 4: Braise the chicken
8
Return the pot to medium heat, add the bell pepper and chicken broth, and scrape up the fond
9
Nestle the seared chicken back in, skin-side up, and bring to a gentle simmer
10
Cover partially and cook until the chicken pulls easily from the bone (internal temperature 175 °F / 80 °C for thighs)
Step 5: Temper the sour cream
11
In a bowl, whisk the sour cream with the flour until smooth
12
Add 2 ladles of the hot cooking liquid, one at a time, whisking constantly
Step 6: Finish the sauce
13
Pour the tempered mixture back into the pot, stir, and simmer 3-4 minutes until it thickens
14
Return the chicken, coat with sauce, and serve at once over nokedli
