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A bowl of udon pasta with a chicken thigh on top and onions and peppers.

Caramelized Onion and Pepper Chicken Thighs

This comforting dish is a variation of one of my favorites, Chicken Paprikash. It’s a creamy flavorful dish that comes together in mostly one pan. The emphasis is here is on slow cooking the peppers and onions until they're caramelized, sweet, and complex despite only having a few ingredients.
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Ingredients Method

Ingredients
  

  • 3-4 onions thinly sliced
  • 2-3 red yellow, or orange peppers, sliced into strips
  • 5 garlic cloves peeled and smashed
  • 1 lb bone-in skin-on chicken thighs
  • 2 tbsp flour
  • 1 tbsp paprika
  • ½ cup white wine
  • 1 cup chicken stock or water
  • ½ cup sour cream
  • ¼ cup chopped parsley
  • Olive oil
  • Hot sauce
  • Optional - cooked pasta or rice for serving

Method
 

  1. Pat chicken thighs dry with paper towels and season with salt and pepper on both sides. Heat 1 tbsp olive oil in a large dutch oven or skillet over medium heat and add thighs to pan when oil begins to shimmer. Sear chicken on both sides until golden brown and crispy. Remove from the pan and set aside. Don’t discard the oil!
  2. Add onions and peppers to the same pan and cook, stirring occasionally until softened and browned. This will take some time to get fully caramelized. Add garlic, paprika, and salt and pepper and cook until fragrant.
  3. Add flour to pot and stir into veggie mix. Cook until a thick paste forms.
  4. Stir in wine and cook until reduced by half and thickened. Then add 1 cup of chicken stock or water and reserved chicken thighs and juices. Cook thighs in sauce until internal temperature is 175 degrees.
  5. Turn off heat and add ½ cup sour cream and a few dashes of hot sauce to taste. Add parsley and serve chicken with crusty bread, pasta, or rice.