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The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.
- Kosher salt, freshly ground pepper
- 3 tablespoons unsalted butter
- 5 teaspoons sweet Hungarian paprika
- 1 teaspoon hot smoked Spanish paprika
- 2 cups low-sodium chicken broth
- 1 cup sour cream, room temperature
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley (for serving)
Preheat oven to 325°. Season chicken pieces with salt and pepper. Heat butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side).
Reduce heat to medium and add onions, sweet Hungarian paprika, and hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm.
Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in sour cream and lemon juice; season with salt and pepper. Spoon sauce around chicken and top with parsley.