Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken thighs ((bone in with skin - about 4 thighs))
  • 3 tablespoons butter ((or other animal fat))
  • 2 teaspoons salt ((to season chicken thighs before browning))
  • 1/2 teaspoon pepper ((to season chicken thighs before browning))
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 3 tablespoons Hungarian paprika
  • 1 tablespoon flour
  • 1-15 ounce can diced tomatoes (drained)
  • 1 cup chicken stock (or chicken bone broth), (unsalted)
  • 1 tablespoon fish sauce
  • 1-2 teaspoons salt (to taste)
  • 1/2 teaspoon pepper
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice

Instruction

  • Heat 1 tablespoon of butter over medium high heat in a skillet and season the chicken generously with salt (2 teaspoons salt) and pepper (1/2 teaspoon pepper).
  • Brown the chicken for 3 minutes per side. Remove and set aside.
  • Heat the remaining 2 tablespoons of butter in the Instant Pot on the normal sauté setting. Add the onions and garlic and sauté until soft, about 2-3 minutes.
  • Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.
  • Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.
  • Add the chicken back to the pot and pressure cook on high for 12 minutes.
  • Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.
  • Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary. Serve over egg noodles or rice.