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Categories:
chicken thighs flour paprika salt freshly ground pepper butter oil onions butter broth additional paprika sour cream lemon rind
Viewed: 56 - Published at: 3 years agoIngredients
- 12 skinless and boneless chicken thighs
- 1 c. flour or more
- 1 Tbsp. paprika
- 2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 Tbsp. butter
- 4 Tbsp. oil
- 1 1/2 c. chopped onions
- additional butter and oil if needed
- 1 c. broth and more if needed
- 1 Tbsp. additional paprika
- 1 c. sour cream
- 1 Tbsp. finely cut lemon rind
Method
- Put the chicken
- in a bag with flour and seasonings and shake well.
- Heat
- the butter and oil in a heavy skillet until quite hot, and
- brown
- the
- chicken thighs well on both sides. Transfer to a
- piece
- of
- foil
- or
- absorbent
- paper.
- Add the onions to the
- skillet
- and brown very well, using additional butter and oil if
- needed.
- Return
- the chicken thighs to the pan with
- the broth
- and the
- additional paprika and simmer, covered, until the
- chicken is just tender, about 20 minutes. If the broth is absorbed, add more.
- Transfer the chicken to a hot serving dish. Add
- the sour cream to the pan off the heat and stir into
- the pan juices.
- Heat 1 minute.
- Pour over the chicken thighs. Sprinkle the lemon rind on top.
