Sour cream makes a quick, tangy sauce for chicken thighs, with paprika and garlic for depth. This shelf gives you the base for a weeknight braise that needs just chicken and onions from the store.

Serves 2. 35 minutes, 15 at the stove.

About 650 calories a serving, 36 g protein, 15 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 4 chicken thighs on both sides with salt and pepper, then set them skin-side down in the pan and cook until the skin is brown, about 5 minutes.5 min
2. Flip the chicken and cook for 3 minutes, then transfer to a plate. Add 1 sliced onion to the same skillet and cook until softened, about 4 minutes, stirring now and then.4 min
3. Stir in 3 minced garlic cloves and 1 teaspoon paprika and cook for 30 seconds until fragrant. Pour in 1/2 cup broth and scrape up the browned bits on the pan.
4. Return the chicken to the skillet skin-side up, cover with a lid, and cook at a gentle simmer for 15 minutes until the chicken is cooked through. While it cooks, stir together 1 cup sour cream with a pinch of salt and pepper in a small bowl.15 min
5. Remove the lid and swirl the sour cream mixture into the sauce around the chicken, stirring to blend but leaving the skin uncovered. Cook for 1 minute more until heated through, then taste and adjust seasoning with salt and pepper.1 min

Note Swap sour cream for Greek yogurt if you have it, though it will break if it boils. Leftovers keep for three days in the fridge and are good cold or reheated gently. Serve over egg noodles or with crusty bread to soak up the sauce.