I made this the other night, and was so impressed, I thought I would tell you about it. The secret to making it delicious is in the paprika(s) that you use. The stuff you buy in an average market is OK if it isn't too old, but, if you can get your hands on some really great paprikas, the dish will come alive. Unless you have a first-class spice store in your neighborhood, I suggest that you look online at shops that specialize in Spanish or Eastern European food products. The best paprikas come from Spain (where it is called "pimenton") and Hungary. The heat evinced by paprikas ranges from very sweet to very hot. Spain also makes a smoked pimenton, whyich you might like. Adjust the quantities of each paprika to suit your heat preference. Just keep tasting and adjusting until you get it where you want it.
Since this dish is essentially a stew, I recommend that you use only dark meat, either just thighs or whole hindquarters. I would serve this dish with broad noodles such as pappardella or dumplings/spaetzle which are traditional in Eastern Europe. This recipe will serve 4-8 depending on the size of the chicken pieces and the appetites of your guests. It is easy to cut in half to make a dinner for two that will make two meals.
This is also an inexpensive dish. The bone-in thighs at Costco were $1.29/pound last I looked, and, if you are willing to buy 40 pounds at once, they are less than $1/pound.
8 Chicken thighs or 4 hindquarters
Salt and paprika to coat chicken
1 Tbs Butter
1 Tbs EVOO
2 Medium onions, diced
6 Cloves garlic, pressed or minced
3 Tbs paprika, mixed to desired heat
3 Tbs brandy
1 Tbs Tomato paste
1 Cup Chicken stock
1/2 Cup Sour cream
Chopped parsley for garnish
Season the chicken pieces all over with salt and paprika. Allow to sit for an hour to overnight in the fridge.
In a heavy braising pot, brown the chicken pieces in EVOO and butter over medium-high heat. Reserve the chicken and pour off excess fat. Add onions and sauté them for 10-15 minutes. Add garlic and cook 1 minute more. Add 3 Tbs of paprika that you have mixed to taste, stir in and deglaze the pan with the brandy. Whisk in the tomato paste and chicken stock. Return the chicken to the pan, bring the liquid to a boil, cover the pot, turn down the heat and simmer for 45 minutes. If you need more liquid, add more chicken stock. Remove and reserve the chicken in a warm oven, crank up the heat and reduce the liquid until it thickens slightly. Correct the seasoning and stir in the sour cream. Pour the sauce over the chicken, sprinkle with chopped parsley and serve immediately.