Romanian Sour Cream Chicken
Discover the comforting, old-world flavors of Romanian Sour Cream Chicken, a hearty dish that combines tender, golden-browned chicken thighs with a luscious, velvety sour cream sauce infused with aromatic garlic, sweet onions, and a hint of paprika. This recipe captures the essence of traditional Romanian cuisine with its rich textures, simple ingredients, and warming herbs like thyme. Perfect for a family dinner, this one-skillet wonder simmers to perfection, creating a mouthwatering sauce ideal for serving with mashed potatoes, polenta, or crusty bread to mop up every last drop. Ready in just an hour, this savory classic delivers restaurant-quality flavor with the ease of a home-cooked meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup sour cream
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with half the salt, pepper, and paprika.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the flour to the skillet, stirring constantly, and cook for 1 minute to form a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer, then reduce heat to low.
Whisk in the sour cream, ensuring it’s well combined. Stir in the remaining paprika, thyme, salt, and pepper.
Return the chicken thighs (and any juices) to the skillet, spooning some sauce over the top. Cover the skillet and let it simmer on low heat for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Serve hot with polenta, mashed potatoes, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
