- 2 to 2 1/2 pounds chicken pieces, preferably thighs and drumsticks
- Kosher salt
- 2 to 3 tablespoons unsalted butter
- 2 pounds yellow onions (about 2 to 3 large onions)
- Freshly ground black pepper to taste
- 2 tablespoons sweet paprika, preferably Hungarian
- 1 teaspoon hot paprika or cayenne, or to taste
- 1 cup chicken broth
- 1/2 cup sour cream
Method
- Salt the chicken pieces:
Sprinkle the chicken well with salt and set aside at room temperature.
- Slice the onions:
Slice the onions lengthwise (top to root).