Preheat oven to 400o F. Season chicken thighs with salt and pepper, to taste.
8 chicken thighs or legs, salt and pepper
Melt 2 Tbsp butter in large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 min per side; remove from pan and set aside.
3 tbsp unsalted butter
Melt remaining 1 Tbsp butter in the skillet. Add garlic and paprika and cook quickly until fragrant, stirring constantly. Stir in chicken broth and diced tomatoes, scraping up brown bits from the bottom of the pan. Turn heat to medium-low and stir in parmesan, thyme, oregano and sour cream or heavy cream (add sour cream slowly).
Bring everything to a simmer for 1-2 minutes, stirring to combine. Return chicken to the skillet and nestle into the sauce.
Place into oven and roast until completely cooked through reaching an internal temperature of 175o F, about 25-30 min.
Serve with rice if you are not doing a low carb meal.
Notes
Cooking Notes for Chicken Paprikash
You can be quite generous with the sweet paprika. To get the most flavor, saute it first to release its full bouquet of aromas.Also, be a little careful if you add cold sour cream to a hot liquid or it will curdle. Either bring the sour cream to room temperature or add it to the hot liquid slowly.This dish is traditionally served with dumplings, egg noodles or potatoes, but if you are on a low carb diet, it is a great dish just served up in a bowl sans carbs!