Chicken in paprika and sour cream sauce – Tejfölös Csibe

Ingredients for 4 servings:

• 4 chicken thighs with bones
• 100 g sour cream
• 1 tbsp flour
• 1 tsp paprika powder
• 1 tbsp vegetable oil
• 2 bay leaves
• 1 m.-large onion(s), white
• 500g spaghetti
• salt and pepper
• n. B. cranberry jam, possibly

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Remove any feathers and remaining feathers from the meat, if necessary, wash, and pat dry. Finely dice the onion and sauté in oil until translucent. Add the meat pieces and sear on all sides until the skin has slightly shrunk. Cover with water, add the bay leaves, and simmer until the meat feels tender with a fork and begins to fall away from the bone. Depending on the size of the pieces, this will take about 20-40 minutes. Cook the spaghetti according to the package instructions. In a bowl, mix the flour and paprika powder until lump-free. Add the sour cream and a little water from the pot. Add the mixture at the end of the cooking time, bring back to a boil, and let it thicken. If the sauce is still too runny, repeat the process with a little less flour or let the dish simmer for a longer time. Season to taste with salt and pepper. You can serve the meat with cranberry jam. It is important that the meat is purchased on the bone. You can use any part of the chicken. As long as it has some bones and skin.