Chicken Paprikash

3 pounds boneless, skinless chicken thighs

Kosher salt and ground black pepper

1 tablespoon canola oil

2 large yellow onions, quartered lengthwise and thinly sliced crosswise

2 cloves garlic, finely minced

2 tablespoons all-purpose flour

2 tablespoons sweet paprika

1 teaspoon smoked or hot paprika (optional)

2 bay leaves

14-ounce can crushed tomatoes

2 cups low-sodium chicken broth

¾ cup sour cream

16-ounce bag egg noodles

Season the chicken with salt and pepper. In a very large, deep heavy saute pan (such as cast-iron) over medium-high, heat the oil. When the oil is hot, add the chicken and cook for about 4 minutes. Flip the chicken and cook for another 4 minutes; it will not be cooked through. Transfer the chicken to a plate. It's fine if there are bits stuck to the pan.

Return the pan to medium heat and add the onions. Saute for 5 minutes, or until softened and moderately browned. Stir in the garlic and saute for another minute. Stir in the flour and both varieties of paprika, stirring for 1 minute, or until well mixed. Add the bay leaves, tomatoes and broth. Bring to a simmer, stirring occasionally and scraping the bottom to loosen any stuck bits.

Return the chicken to the pan, along with any juices on the plate. Cook for another 10 minutes, or until the chicken is cooked through.

Meanwhile, bring a large pot salted water to a boil and cook the egg noodles according to package directions. Drain and divide between serving plates. When the chicken is cooked, remove the pan from the heat. Remove the bay leaves from the sauce and discard, then stir in the sour cream. Top each portion of noodles with chicken and sauce. Start to finish: 45 minutes.

Serves 8

Nutrition information per serving: 520 calories; 140 calories from fat (27 percent of total calories); 15 g fat (6 g saturated; 0 g trans fats); 245 mg cholesterol; 410 mg sodium; 49 g carbohydrate; 4 g fiber; 7 g sugar; 44 g protein.

Katie Workman