Hungarian Chicken Paprikash with Sour Cream and Egg Noodles

Pat chicken pieces dry and season with salt and pepper. Heat oil or lard in a large Dutch oven over medium-high heat and brown chicken in batches for 5 minutes per side until golden. Set aside.

In the same pot, reduce heat to medium and fry finely diced onion until soft and golden, about 10 minutes. Add minced garlic and cook for 1 more minute.

Remove pot from heat momentarily and stir in the paprika — this prevents it from burning and turning bitter. Return to low heat and stir for 30 seconds.

Add diced tomatoes and sliced red pepper. Cook for 5 minutes, stirring until softened. Pour in chicken stock and bring to a simmer.

Return browned chicken to the pot. Cover and braise over low heat for 35-40 minutes until chicken is completely tender and falling off the bone.

Remove chicken pieces. In a small bowl, whisk sour cream with 2 tablespoons of the hot braising liquid to temper it, then stir back into the sauce. Do not boil after adding sour cream.

Return chicken to the sauce. Cook egg noodles according to packet, toss with butter, and serve the paprikash generously ladled over the noodles.