Directions

• Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm.
• Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer.
• Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into thickest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter.
• Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.