Chef John's Chicken Paprikash
After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.
Use full-fat sour cream for this. Regular vegetable oil will work instead of olive to brown the chicken--traditionally lard is used, so if you have some, use it.
Any chicken parts will work for this dish. If you're using a whole chicken, use bones to make broth.