Chicken thighs braise in sour cream and paprika until the skin crisps and the meat falls tender. This is the kind of one-pan dinner the shelf was made for, built on Daisy sour cream's tang and body to anchor a weeknight meal.

Serves 2. 40 minutes, 12 at the stove.

About 640 calories a serving, 34 g protein, 16 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat and set a timer for 6 minutes.6 min
2. Lay the chicken skin-side down in the pan without moving it; the skin will crisp as it cooks. When the timer sounds, flip the thighs skin-side up and transfer them to a plate.
3. Pour off all but 1 tablespoon of fat from the pan. Slice 1 small onion thin and mince 3 cloves garlic. Stir both into the pan over medium heat for 1 minute, scraping the browned bits from the bottom.
4. Stir in 2 teaspoons paprika and cook for 20 seconds until fragrant. Off heat, whisk in 1 cup sour cream and 1/4 cup water until smooth, then season with salt and pepper.
5. Nestle the chicken thighs back into the pan skin-side up, then set a timer for 18 minutes. The sauce will bubble gently and the meat will be tender and cooked through when the timer sounds.18 min
6. Skim any fat from the surface of the sauce and taste it, adjusting salt and pepper as needed. Serve the chicken and sauce with crusty bread or over rice.

Note Swap the chicken thighs for 1 pound pork shoulder cut into 2-inch chunks, cooking 5 minutes extra to ensure it is tender. Leftovers keep, covered, for three days and reheat gently on the stovetop. Serve with a sharp green salad or roasted root vegetables to cut the richness of the sauce.