Serves 3 (one-piece of chicken & about 2/3 cup sauce)
3-whole chicken legs cut apart (thighs, drumsticks) skin removed, trimmed (see tip before starting)
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 tablespoon butter
4 cups finely diced onions
2 tablespoons tomato paste
2 tablespoons sweet paprika
1 teaspoon crushed red pepper
1 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture, then add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
Once chicken is done, set aside onto a separate plate.
Now that the chicken has been removed from sauce, stir in the sour cream mixture into the sauce; return to a simmer and cook, stirring until the sauce coats the spoon. Reduce heat to low and return the chicken to the sauce and reheat, about 1 minute.
Cook noodles as instructed on package or cook Spätzle (nutritional info not included above).
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. If you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.