Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. 2

   Season the 4 large skin-on, bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear them in the hot oil for 5 minutes per side until deeply golden brown.

3. 3

   Remove the chicken thighs from the pot and set them aside, then add 2 finely chopped yellow onions to the same pot and sauté for 8 minutes until softened and translucent, scraping up any browned bits from the bottom.

4. 4

   Stir in 4 minced garlic cloves and 1 large diced red bell pepper, cooking for another 3 minutes until fragrant, then add 3 tablespoons of sweet Hungarian paprika and the steeped 1/2 teaspoon of saffron threads, stirring constantly for 1 minute until aromatic.

5. 5

   Pour in 500 ml of chicken broth, bringing it to a simmer, then return the seared chicken thighs to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Reduce the heat to low, cover the pot tightly, and braise the chicken for 75 minutes, or until it is fork-tender, flipping once halfway through cooking.

7. 7

   Gently stir in 150 grams of sour cream into the sauce until well combined and heated through, but do not bring to a boil after adding the sour cream to prevent curdling.