This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.
- 4 chicken leg quarters, cut in half at joint (about 3 pounds total)
- Coarse salt and ground pepper
- 2 teaspoons vegetable oil
- 1 large yellow onion, halved and thinly sliced lengthwise
- 3 garlic cloves, roughly chopped
- 2 tablespoons sweet paprika
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 1/2 pound wide egg noodles
- 1/2 cup sour cream or thick plain yogurt
Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.