This recipe is fantastic. Perfectly cooked chicken thighs are swimming in a crazy flavorful sauce that goes so well with homemade spätzle. My mom took one bite and said, “I could eat this as Christmas dinner.” Is there a higher compliment for food?
You start by browning seasoning chicken thighs, then sautéing onions and garlic in the same pan to soak up every ounce of flavor. Then you return the thighs to the pan and let them simmer away in broth. When they’re done, you add a few ingredients to transform the cooking liquid into a decadent sauce.
This dish would be perfectly delicious served over rice, mashed potatoes, or pasta if you prefer but it was absolute perfection paired with my homemade spätzle. The German egg noodles take only about ten minutes to make from scratch and they add so much to the dish so be sure to give them a try!
2 Tbsp canola oil
5-6 bone-in, skin-on chicken thighs
1 tsp paprika
2 tsp smoked paprika
1/4 tsp garlic powder
1 small yellow onion (or half large), diced
2 garlic cloves, diced
1.5 cups chicken broth
2 Tbsp flour
1/3 cup sour cream
2 Tbsp Greek yogurt*
1/3 cup milk
Homemade Spätzle (recipe here)*You can use all sour cream or all yogurt if you prefer
- Take chicken out of the fridge twenty minutes before you want to cook. Rinse with water and pat dry with paper towels. Season chicken with salt and pepper. Mix paprikas and garlic powder and rub all over chicken.
- Heat canola oil in a large frying pan over medium high heat. Fry chicken thighs for five minutes skin-side down, then flip and fry five minutes skin-side up.
- Remove chicken thighs to a plate and lower heat. Pour excess liquid from the pan. You want about 2 Tbsp of liquid. Sauté onions for about five minutes until a beautiful color. Add garlic cloves and cook for another minute or two. Add chicken broth and bring to a boil, then reduce the heat to medium low and add the chicken back in. Cover and let simmer for forty minutes.
- Meanwhile, make German Spätzle.
- Whisk together sour cream, yogurt, and milk. Remove the chicken from its liquid and check to make sure the internal temperature of each thigh is over 165 degrees F. Whisk flour into broth, then add sour cream mixture and whisk well. Cook for about five minutes or until the sauce has thickened to your liking. Add the chicken back in the pan and sprinkle with parsley. Serve chicken and sauce over spätzle.