4 chicken thighs cut in half at joint ( 3 pounds total)
4 chicken thighs cut in half at joint ( 3 pounds total)
1 serving coarse mustard
2 teaspoons vegetable oil
1 large onion yellow halved thinly sliced lengthwise
3 garlic clove roughly chopped
2 tablespoons paprika sweet
3 tablespoons flour all-purpose
1.8 cups chicken broth low-sodium
14 ounces tomatoes diced canned
0.5 pound extra wide egg noodles
0.5 cup yogurt plain sour thick
Equipment
bowl
ladle
whisk
pot
wooden spoon
dutch oven
Directions
Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more.
Transfer to a plate.
Discard all but 1 tablespoon fat from pot and reduce heat to medium.
Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes.
Add garlic and cook, stirring frequently, 3 minutes.
Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute.
Add broth and whisk until smooth.
Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions.
Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.
