CHICKEN PAPRIKASH
Start to finish: 45 minutes 3 lb (1.4 kg) boneless, skinless chicken thighs Kosher salt and ground black pepper 1 tbsp (15 mL) canola oil 2 large yellow onions, quartered lengthwise and thinly sliced crosswise 2 cloves garlic, finely minced 2 tbsp (30 mL) all-purpose flour 2 tbsp (30 mL) sweet paprika 1 tsp (5 mL) smoked or hot paprika (optional) 2 bay leaves 14-oz (398 mL) can crushed tomatoes 2 cups (500 mL) low-sodium chicken broth 3/4 cup (180 mL) sour cream 16-oz (1 lb) bag egg noodles
1. Season the chicken with salt and pepper. In a very large, deep heavy sauté pan (such as castiron) over medium-high, heat the oil. When the oil is hot, add the chicken and cook for about 4 minutes. Flip the chicken and cook for another 4 minutes; it will not be cooked through. Transfer the chicken to a plate. It’s fine if there are bits stuck to the pan.
2. Return the pan to medium heat and add the onions. Sauté for 5 minutes, or until softened and moderately browned. Stir in the garlic and sauté for another minute. Stir in the flour and both varieties of paprika, stirring for 1 minute, or until well mixed. Add the bay leaves, tomatoes and broth. Bring to a simmer, stirring occasionally and scraping the bottom to loosen any stuck bits.
3. Return the chicken to the pan, along with any juices on the plate. Cook for another 10 minutes, or until the chicken is cooked through.
4. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and divide between serving plates. When the chicken is cooked, remove the pan from the heat. Remove the bay leaves from the sauce and discard, then stir in the sour cream. Top each portion of noodles with chicken and sauce. Makes 8 servings.