Hungarian Paprika-Braised Chicken Thighs with Handmade Nokedli and Garlic-Roasted Green Beans

Preheat your oven to 400°F (200°C) for the green beans. Bring a large pot of water to a boil for the nokedli.

Wash 12 oz fresh green beans and trim the stem ends. Peel 6 garlic cloves; mince 2 for the chicken and thinly slice 4 for the beans. Finely dice 1 large yellow onion and 2 red bell peppers.

Pat 4 chicken thighs dry with paper towels. Season both sides with salt and pepper. In a large heavy-bottomed skillet or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Place chicken skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy, developing a deep fond on the pan. Flip and sear for 2 minutes, then remove chicken to a plate.

In the same skillet with the rendered chicken fat, add the diced onion and red bell peppers. Sauté for 5-7 minutes over medium heat until softened and slightly caramelized. Stir in 1 tbsp tomato paste and the 2 minced garlic cloves, cooking for 1 minute until fragrant.

Remove the skillet from the heat briefly to prevent burning the spices. Stir in 3 tbsp sweet Hungarian paprika until the vegetables are well coated. Return to medium-low heat, pour in 1.5 cups chicken stock, and scrape the bottom of the pan to release the flavorful fond.

Place the chicken thighs back into the skillet, skin-side up. Cover with a lid, reduce heat to low, and simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F.

While the chicken braises, toss the 12 oz green beans on a baking sheet with 1 tbsp olive oil, the 4 sliced garlic cloves, salt, and pepper. Roast in the oven for 12-15 minutes until tender-crisp and slightly charred.

Prepare the nokedli dough: In a medium bowl, whisk 2 large eggs with 0.5 cup water and a pinch of salt. Gradually stir in 2 cups all-purpose flour until a thick, sticky batter forms. Do not overmix; the dough should be lumpy.

Using a nokedli maker or a large-holed cheese grater, press the dough through the holes into the boiling water. Boil for 2-3 minutes until the dumplings float to the surface. Drain and toss with 1 tbsp unsalted butter and half of the chopped fresh parsley.

Once the chicken is cooked, remove it from the skillet and set aside. In a small bowl, temper 0.5 cup sour cream by whisking in 2 tbsp of the hot braising liquid, then stir the mixture back into the skillet. Add the juice of 0.5 lemon to balance the richness. Do not let the sauce boil once the sour cream is added.

Melt the remaining 1 tbsp butter over the roasted green beans. Serve the chicken and a generous portion of paprika sauce over the warm nokedli, garnished with the remaining fresh parsley, with the garlic-roasted green beans on the side.