Chicken Paprikash

Ingredients

• 2 1/2 pounds chicken thighs and drumsticks
• 8 teaspoons sweet paprika, divided
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 medium onions, finely chopped
• 2 red bell peppers, seeded and sliced into 1/2-inch strips
• 3/4 cup homemade or store-bought low-sodium chicken stock, divided
• 1 tablespoon all-purpose flour
• 1 can whole tomatoes, chopped with juice reserved
• 2 tablespoons sour cream
• 1 tablespoon chopped parsley

Directions

1. Blot the chicken dry, then put it in a bowl with 1 tablespoon olive oil. In a small bowl, mix 5 teaspoons paprika with 1 teaspoon salt, then sprinkle it over the chicken and turn the pieces until they are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
2. Warm 1 tablespoon oil in a large Dutch oven over medium high heat until it starts to shimmer. Add half the chicken and brown it well, about 4 to 5 minutes on each side. Move the chicken to a plate, pour in the remaining 1 tablespoon oil, and brown the next batch the same way. Set the chicken aside.
3. Turn the heat down to medium, then add the onions and 1 teaspoon salt. Cook, stirring often, until the onions have softened, 6 to 8 minutes. Add the peppers, 1/2 teaspoon black pepper, and the remaining 1 tablespoon paprika, and stir-cook for 1 minute.
4. Mix 2 tablespoons chicken broth with the flour, then stir that into the pot. Cook, stirring, for 1 minute. Whisk in the rest of the chicken broth along with the tomatoes and their juice, and bring the sauce to a simmer. Tuck the chicken back into the pot with the skin facing up, cover, and lower the heat to low. Simmer gently until the chicken is completely tender, about 30 minutes.
5. Move the chicken to a plate. Stir the sour cream into the sauce, taste and adjust the seasoning, then return the chicken to the pot. Finish with parsley and serve.