Pat the chicken pieces dry with paper towels then season the chicken pieces generously with salt & pepper. Set aside.
Heat the butter and oil in a large saute pan over medium-high heat until the butter has melted.
Lay the chicken pieces skin-side down in the pan and cook until skin is browned, 4 to 5 minutes.
Flip the chicken and cook on the other side for 4 more minutes then remove the chicken pieces to a plate and set aside leaving the oil in the pan.
Add the onion and tomato to the pan and cook, stirring often, until onion softens and begins to brown, about 7 minutes.
Stir in the flour, paprika, and 1/2 tsp salt until well combined then pour in the water and use a wooden spoon or spatula to release any stuck on bits from the bottom of the pan.
Return the chicken pieces to the pan skin-side up and bring to a boil.
Reduce the heat to medium-low and cover the pan. Simmer over medium-low heat until chicken is cooked through, about 30 minutes.
Transfer the cooked chicken pieces to a plate and set aside.
Increase the heat to medium and continue to cook the sauce, stirring often, until it thickens a bit, about 15 minutes.
Add 4 TBSP of sauce to a small bowl then whisk in the sour cream until well combined.
Whisk the sour cream mixture into the sauce until well combined then taste and season with additional salt & pepper if needed.
Return the chicken pieces to the pan then serve with spaetzle or noodles.
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