Instructions

• Heat oven to 400°F. Season the chicken on all sides with Salt n Pepa. Heat a Dutch oven over medium heat and drizzle in Rosemary Extra Virgin Olive Oil to coat the bottom. When the oil is shimmering, add in the butter. Allow it to foam then drop in half of the chicken. Sear the chicken until it is golden and sticking a bit to the bottom – about five minutes. Move to a plate. The chicken is not cooked through at this point, but it will fully cook in the sauce in the oven. Repeat with the remaining chicken. Drizzle in oil as needed to prevent scorching. Move the second batch of chicken to a plate.
• Lower the heat and add in the onion. Cook, scraping the bottom of the pot, until the onion is browned and translucent – about 6 minutes. Add in splashes of stock if needed to prevent scorching and fully lift off all the browned bits. Add in the garlic and saute for 1 minute.
• Add in the Paprika and flour. The chicken thighs should have rendered enough fat in the pan to allow for the Paprika and flour to create a paste – essentially, this is a roux. If not, drizzle in oil if needed to keep things moving and achieve the pasty consistency. Cook for 4 minutes. Add in the broth and whisk until smooth. Add in the tomatoes. Use a potato masher or the back of a spoon to break up the tomatoes. Stir and scrape up any accumulated bits on the bottom of the pot.
• Return the chicken and accumulated juices to the pot. Cover and move to the oven. Cook for 20 minutes or until an instant read thermometer registers 160°F when inserted into a chunk of chicken. There should be no visible pink when you cut into the chicken.
• Move the pot back to the stovetop and add the sour cream. Stir to combine. Taste and adjust with salt and pepper. Serve with Spaetzle or egg noodles and chopped fresh parsley.