The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.
Recipe information
Yield
2 Servings
Ingredients
1
3
2
5
1
2
1
1
Preparation
Step 1
Preheat oven to 325°. Season chicken pieces with salt and pepper. Heat butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side).
Step 2
Reduce heat to medium and add onions, sweet Hungarian paprika, and hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm.
Step 3
Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in sour cream and lemon juice; season with salt and pepper. Spoon sauce around chicken and top with parsley.