This is a recipe from my Everyday Food magazine, made it tonight and it is SUPER yummy (and easy too!) A nice change from basic chicken dinner . . .
4 chicken leg quarters cut in half at joint, about 3 lbs (I already had about 1.5 lbs of chicken thighs in my freezer and used that, it was enough)
salt and pepper
2 tsp veggie oil
1 large onion, halved and thinly sliced lengthwise
3 garlic cloves roughly chopped
2 tbs paprika
3 tbs all purpose flour
1 3/4 cups low sodium chicken broth
1 can (14 oz) diced tomatoes
1/2 lb wide egg noodles
1/2 sour cream or thick plain yogurt
Season chicken with salt and pepper. In a large dutch oven or heavy pot, heat oil over high heat. Cook chicken skin side down until golden and crisp, about 6 minutes. Flip chicken and cook until browned, 6 more minutes. Transfer to plate.
Discard all but 1 tbs fat from pot and reduce heat to medium. Add the onion and cook stirring frequently scrapping any brown bits with a wooden spoon until begin to soften. Add garlic and cook stirring frequently, about 3 min. Add paprika and flour, season with salt and pepper and stir constantly until paprika is fragrant and mixture begins to stick, 1 min. 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, 20-25 minutes.
Meanwhile in a large port of boiling salted water cook noodles according to instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce then ladle over the chicken and noodles.