Paprika chicken à la forget-me-not

Ingredients for 2 servings:

• 2 chicken legs
• 1 tbsp olive oil
• 2 tbsp paprika powder, sweet
• 500 ml chicken broth
• 100 ml sour cream
• 3 tbsp flour

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, easy, delicious variation of the classic Austro-Hungarian paprika chicken

Sear the chicken thighs in oil on all sides in a sufficiently large and deep pot. Sprinkle in the paprika powder. It should come into contact with the fat, as this is how it dissolves best. But don’t roast it for too long, as otherwise it will become bitter. Pour in the chicken stock and braise the meat, covered, over medium heat until tender, turning the thighs occasionally. Shortly before the end of the cooking time, mix the sour cream with the flour until smooth and slowly stir into the liquid. The flour thickens the sauce and prevents the sour cream from curdling. Bring back to a boil and reduce slightly. Season with salt and pepper and serve. This goes best with spaetzle and a green salad.