Recipe Ingredients
- 4 chicken leg quarters, bone-in, skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 cup low-sodium chicken broth
- 1 large yellow onion, thinly sliced
- 2 tablespoons sweet paprika
- 2 cloves garlic, minced
- 1 cup Daisy sour cream
- 1 12 ounce bag wide egg noodles
- Chopped fresh parsley, for garnish
Recipe Directions
1. Season chicken on both sides with salt and pepper. Heat oil in large skillet over medium heat. Add chicken, skin-side-down and cook until golden-brown, about 2 to 3 minutes perside.
2. Combine broth, onion, paprika and garlic together in 5-quart slow-cooker. Place chicken in slow-cooker. Cover and cook on high for 5 to 6 hours, until tender. Remove chicken and transfer to plate. Stir sour cream into broth mixture until a smooth sauce forms. Transfer chicken back to sauce. keep warm on low heat.
3. Fill large pot with salted water and bring to boil over high heat. Cook noodles according to package directions; drain.
4. Top chicken with parsley and serve with noodles.
