Chicken Paprikash

Directions

1. 1
   Rinse chicken & pat dry.
2. 2
   Remove skin if desired.
3. 3
   Leave on otherwise.
4. 4
   Season with salt & pepper.
5. 5
   In a heavy skillet or large dutch oven melt butter over medium high heat and add chicken pieces, don't overcrowd the pan.
6. 6
   Cook until golden, in batches if necessary and remove to a plate (about 3 minutes on each side).
7. 7
   Add the onion to the remaining drippings and reduce the heat slightly.
8. 8
   Cook, stirring until onion just start to get color, about 8-10 minutes.
9. 9
   Add paprika and flour and cook, stirring for about 2 minutes.
10. 10
    Stir in the chicken stock, wine, garlic, bay leaf, salt, pepper, and thyme.
11. 11
    Bring to a boil, stirring constantly.
12. 12
    Return the chicken and the accumulated juices to the pan.
13. 13
    Reduce heat to a simmer, cover and cook, turning the chicken over once until the dark meat pieces juices run clear when stabbed with a fork (about 25 minutes).
14. 14
    Remove the chicken to a plate and take out bay leaf.
15. 15
    Optional: let sauce sit until it has settled and skim fat off the top with a ladle.
16. 16
    Bring up to a boil and let boil until thickened.
17. 17
    Remove from heat and blend in sour cream.
18. 18
    Bring back up to a boil and add lemon juice and salt & pepper to taste.
19. 19
    Return the chicken to the skillet and turn to coat pieces and heat through.