Chicken Paprikash with Egg Noodles & Green Beans

Step 1

Preheat oven to 400°F. Season chicken thighs on both sides with salt & pepper.

Step 2

Peel & small dice the onion.

Step 3

Heat a drizzle of oil in a cast iron skillet. When hot, add the chicken thighs, skin-side down. Sear the skin, undisturbed, for 3-4 min. It should be brown & crispy when you turn it over. Transfer the chicken to a plate.

Step 4

Add the diced onion to the same skillet. Season with salt, pepper, paprika & cayenne (optional). Cook, stirring often, until the onion is soft, about 4-5 min.

Step 5

If the skillet looks dry, add another drizzle of oil, then grate the garlic directly into the skillet. Cook for about 30 sec, stirring constantly, then stir in the flour. Cook for 1-2 min more.

Step 6

Add the tomatoes & 1/4 cup water per serving. Season with salt, stir to combine & bring to a simmer.

Step 7

Once simmering, nestle the chicken thighs into the sauce, skin-side up. Transfer to the oven & cook for 20-25 min, until the chicken is cooked through.

Step 8

Meanwhile, bring a pot of salted water to a boil. Add the green beans & cook for 3-4 min, until just-tender. Use tongs or a slotted spoon to transfer the green beans to a dish.

Step 9

Return the same pot of water to a boil. Add the egg noodles & cook until tender, following package directions for specific timing. Drain the noodles, return to the same pot & add a dab of butter.

Step 10

When the chicken is cooked through, remove it from the oven. If the sauce looks dry, add a little more water (1 tbsp at a time). Stir the sour cream into the sauce.

Step 11

Serve the chicken over buttery egg noodles & spoon the creamy sauce on top. Place the green beans on the side. Drizzle with olive oil & season with salt & pepper. Garnish with finely chopped fresh parsley, if you have any. Enjoy!