I’m very partial to chicken thighs, with their silky, succulent flesh. Slathered in a BBQ sauce spiked with good Hungarian paprika and made velvety with sour cream, this is a sensuous dish on a cold winter night, especially when served with buttered noodles to sop up all the good sauce.
Recipe information
Yield
feeds 4 to 6
Ingredients
The Chicken
The Accoutrement
Preparation
Step 1
Strip the skin from the thighs, and season generously with Creole Seasoning.
Step 2
Heat the oil over medium-high in a deep pan, and brown the thighs til golden, about 3 minutes on each side. It’s better to cook the chicken in batches than to crowd the pan. Put the browned thighs on a plate.
Step 3
Pour off all but 3 tablespoons of the oil, and slap the pan back on the heat. Throw in the onions, seasoning them with a pinch of salt and pepper, and cook til soft; then add the garlic and paprika and cook a few minutes longer. Stir in the Mutha Sauce and chicken broth and bring to a boil; put the chicken back in the pan, along with any juices left behind.
Step 4
Cover the pan and lower the heat to medium-low. Simmer for 30 minutes, or til the chicken is done. Slowly add the sour cream to the sauce, stirring til well blended. Adjust the seasonings, adding more Creole Seasoning if you think it needs it. Stir in the scallions and serve with lots of buttered noodles.
