4 Serves
105 Mins
Pat the chicken thighs dry and season them generously with salt and pepper.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
71 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
992 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
97 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the oil in a large Dutch oven over medium heat and brown the chicken on all sides, then remove and set aside.
In the same pot, sauté the diced onion until translucent, then stir in the hot smoked paprika and garlic.
Return the chicken to the pot, add the chicken broth, cover, and simmer until the meat is tender.
Stir in the sour cream to finish the sauce, ensuring it is well incorporated, and serve hot.
65
g90
g82
g
French