3tablespoonsHungarian paprikasweet paprika, not smoked
1 1/2cupschicken broth
1tablespoonsoftened butter + 1 tablespoon all-purpose flourOptional, for thickening
Egg noodles, spaetzle or mashed potatoes for serving
Heat oil in a Dutch oven and brown chicken over medium-high heat; about 2 minutes per side. Transfer to a plate and set aside.
Add a little more oil to the pan if needed, then add onions and cook until they begin to soften and become translucent; 4-5 minutes. Add garlic, tomato, salt and pepper and continue to cook 2-3 minutes. Carefully move the pot off of the heat and stir in the paprika.
Add the chicken back to the pot and move back over the heat. Pour in chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes.
Add sour cream to the pan and mix well. Heat through, but be careful not to boil. Serve over egg noodles or Spaetzle.
Optional, to thicken: If your sauce is too thin, mix 1 tablespoon softened butter and 1 tablespoon flour in a small bowl, then stir into the chicken mixture.
Storage - Store leftovers in the fridge in an airtight container for up to 4 days.Reheating - Leftovers can be reheated in a pan on the stove until the chicken is warmed through.