Chicken Paprika a.k.a. The Thigh Master

• 3 pounds chicken thighs
• Creole Seasoning (page 167)
• 1/2 cup olive oil
• 2 cups chopped onion
• Pinch each of kosher salt and black pepper
• 2 tablespoons minced garlic
• 1/4 cup Hungarian paprika
• 1 cup Mutha Sauce (page 165)
• 2 1/2 cups chicken broth or stock (to make your own, see page 168)
• 1 1/2 cups sour cream
• 1/2 cup sliced scallion
• 1 pound noodles, cooked and tossed with plenty of butter

1. Strip the skin from the thighs, and season generously with Creole Seasoning.
2. Heat the oil over medium-high in a deep pan, and brown the thighs til golden, about 3 minutes on each side.
3. Its better to cook the chicken in batches than to crowd the pan.
4. Put the browned thighs on a plate.
5. Pour off all but 3 tablespoons of the oil, and slap the pan back on the heat.
6. Throw in the onions, seasoning them with a pinch of salt and pepper, and cook til soft; then add the garlic and paprika and cook a few minutes longer.
7. Stir in the Mutha Sauce and chicken broth and bring to a boil; put the chicken back in the pan, along with any juices left behind.
8. Cover the pan and lower the heat to medium-low.
9. Simmer for 30 minutes, or til the chicken is done.
10. Slowly add the sour cream to the sauce, stirring til well blended.
11. Adjust the seasonings, adding more Creole Seasoning if you think it needs it.
12. Stir in the scallions and serve with lots of buttered noodles.

chicken thighs, olive oil, onion, salt, garlic, paprika, mutha sauce, chicken broth, sour cream, scallion, noodles

Taken from www.epicurious.com/recipes/food/views/chicken-paprika-a-k-a-the-thigh-master-389157 (may not work)