chicken paprikash... 45 minutes

the goods:

4 chicken leg quarters, cut in half at the joint

2 teaspoons vegetable oil

1 large yellow onion, halved and thinly sliced lengthwise

3 garlic cloves, roughly chopped

2 tablespoons paprika

3 tablespoons all-purpose flour

1 and 3/4 cups chicken broth

1 can (14 ounces) diced tomatoes

1/2 pound wide egg noodles

1/2 cup sour cream

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate. Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among bowls. Top with chicken. Ladle sauce over noodles and chicken and finish with a generous dollop of sour cream.