Chicken Paprikash

foodandwine.com

Denise M

2 ½ pounds bone-in, skin-on chicken thighs (about 8 thighs)

4 teaspoons kosher salt, divided

2 teaspoons hot Hungarian paprika (such as Pride of Szeged)

1 ½ teaspoons black pepper, divided

2 tablespoons unsalted butter

2 small red bell peppers, chopped into 1-inch pieces (about 2 cups)

1 yellow onion, chopped into 1-inch pieces (about 1 ¾ cups)

6 large garlic cloves, thinly sliced (about ¼ cup)

3 tablespoons all-purpose flour

3 tablespoons sweet Hungarian paprika (such as Pride of Szeged)

½ cup dry white wine

1 ½ cups water

1 tablespoon fresh thyme leaves, plus more for garnish

1 dried bay leaf

½ cup sour cream

Cooked egg noodles, for serving

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