Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 2.5 lb (1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 large yellow onion, finely chopped (about 1 1/2 cups or 200g)
  • 2 cloves garlic, minced
  • 2 tablespoons (20g) sweet paprika (Hungarian paprika is ideal)
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2.5g) dried marjoram
  • 1/4 teaspoon (1.25g) cayenne pepper (optional, for a touch of heat)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup (240ml) chicken broth
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) sour cream (full fat recommended)
  • 2 tablespoons (30ml) all-purpose flour (for thickening)
  • 1 tablespoon (15ml) fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in Dutch oven. Season chicken with salt and pepper. Sear chicken in batches until golden brown on all sides. Remove chicken and set aside.
  2. Add onion to the pot and cook until softened and translucent. Add garlic and cook until fragrant.
  3. Stir in sweet paprika, smoked paprika, marjoram, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. (Don’t burn the paprika!)
  4. Add diced tomatoes (undrained), chicken broth, Worcestershire sauce, and bay leaf to the pot. Bring to a simmer, scraping up any browned bits from the bottom.
  5. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
  6. In a small bowl, whisk together sour cream and flour until smooth. Slowly whisk the sour cream mixture into the pot, ensuring it is well combined. Simmer gently for 5-10 minutes, or until the sauce has thickened. Be careful not to boil.
  7. Stir in lemon juice. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.