Ingredients:
- Extra-virgin olive oil
- 8 bone-in, skin-on chicken thighs (abt 2 lbs)
- Kosher salt
- 1 medium-size yellow onion, finely chopped
- 2 serrano chiles, stemmed, seeded and thinly sliced
- 2 garlic cloves, minced
- ½ tsp. sweet paprika
- Pinch of ground red pepper
- 1 cup chicken stock
- 1/3 cup sour cream
- 2 tbsp chopped fresh flat-leaf parsley
Preparation:
- Heat olive oil 1/8 in deep in a large, heavy skillet over medium-high heat until oil is shimmering. Sprinkle chicken generously with salt; arrange, skin side down, in hot oil, allowing space among all pieces. Reduce heat to medium. Cook chicken about 20 to 25 minutes or until dark golden brown, turning after 15 minutes. Transfer chicken to a plate.
- Cook onion, chiles, garlic and ¼ tsp. salt in pan drippings about 3 to 4 minutes, stirring often, until tender. Stir in paprika and red pepper; cook 1 minute. Add chicken stock and bring mixture to a boil; return chicken pieces and any collected juices to skillet. Reduce heat and simmer, partially covered, 20 minutes until chicken is done. Transfer chicken to serving dish.
- Reduce heat to low; whisk sour cream into pan drippings and cook until sauce is warm. Do not boil. Spoon sauce around chicken pieces; sprinkle with parsley. Serve immediately.
