4 chicken thighs
1 Tablespoon vegetable oil
3 Tablespoons salted butter
1 large onion
1 Tablespoon crushed minced garlic
3 Tablespoons Hungarian paprika
3 Tablespoons all-purpose flour
1 cup canned crushed tomatoes
1 cup chicken broth
½ cup sour cream
Ground black pepper
Season both sides of the chicken with salt and pepper. Dice onion.
In a large skillet or frying pan add the oil and butter and melt on medium high heat. When butter is foaming, add the chicken and brown on both sides for 6 to 7 minutes. Remove from pan onto a separate plate and set aside.
In the same pan on medium heat, add the diced onions and cook until translucent. Add the garlic and continue to cook until garlic is tender. Add the paprika and flour and stir to cook the roux, about 4 to 5 minutes.
Add the chicken broth and the tomatoes and whisk until smooth. Add the chicken and cover the pan and continue to cook for 30 minutes, until the chicken is cooked through.
Add the sour cream to the sauce and whisk until smooth. Serve with egg noodles, rice, or mashed potatoes