Creamy chicken paprikash comes together in an hour with sweet and hot Hungarian paprika.

Ingredient :

• 2 1/2 pounds bone-in, skin-on chicken thighs (about 8 thighs)

• 4 teaspoons kosher salt, divided

• 2 teaspoons hot Hungarian paprika (such as Pride of Szeged)

• 1 1/2 teaspoons black pepper, divided

• 2 tablespoons unsalted butter

• 2 small red bell peppers, chopped into 1-inch pieces (about 2 cups)

• 1 yellow onion, chopped into 1-inch pieces (about 1 3/4 cups)

• 6 large garlic cloves, thinly sliced (about 1/4 cup)

• 3 tablespoons all-purpose flour

• 3 tablespoons sweet Hungarian paprika (such as Pride of Szeged)

• 1/2 cup dry white wine

• 1 1/2 cups water

• 1 tablespoon fresh thyme leaves, plus more for garnish

• 1 dried bay leaf

• 1/2 cup sour cream

• Cooked egg noodles, for serving

Directions :

1. Preheat oven to 350°F. Sprinkle chicken all over with 2 1/2 teaspoons salt, hot paprika, and 1 teaspoon black pepper. Place chicken, skin side down, in a 12-inch ovenproof skillet. Cook over medium-high until skin is browned and crisp, 10 to 12 minutes. Transfer chicken, skin side up, to a plate; set aside. Do not wipe skillet clean.

2. Add butter, bell peppers, onion, and garlic to skillet; cook over medium-high, stirring often, until onion starts to soften, about 5 minutes. Stir in flour and sweet paprika; cook, stirring constantly, 1 minute. Add wine; cook, stirring constantly, until thickened, about 1 minute. Add 1 1/2 cups water, thyme, bay leaf, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon black pepper. Bring to a boil, stirring occasionally.

3. Add chicken, skin side up, to skillet; transfer to preheated oven, and roast, uncovered, until sauce is slightly reduced and a thermometer inserted in thickest portion of chicken registers 165°F, about 30 minutes. Transfer chicken, skin side up, to a plate. Transfer 1/4 cup of the pan sauce to a small bowl; stir in sour cream. Stir sour cream mixture back into remaining pan sauce in skillet until well combined. Return chicken to skillet, skin side up. Serve with cooked egg noodles, and garnish with additional thyme.