Chef John's Hungarian Chicken Paprikash

Prepare the chicken by sprinkling salt liberally on both sides of the piece. Heat a generous amount of olive oil in a deep, heavy pan with a lid over high heat and sear the chicken thoroughly on both sides until it's nicely browned, about 5 minutes; flip and continue to cook the other side until it matches the first in color, another 3 to 4 minutes. Turn off the heat and transfer the browned chicken to a plate, setting it aside for later; if desired, remove excess oil from the pan.

Add sliced onions and a pinch of salt to the same pan and cook over medium heat until they're golden, about 5 minutes. Add minced garlic, tomato paste, and flour and cook, stirring constantly, until a smooth sauce forms, about 3 to 4 minutes. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring the mixture to a boil over high heat.

Reduce the heat to medium-low and transfer the chicken back into the pan, along with any accumulated juices. Baste the top of the chicken periodically with the sauce and cover the pan with a lid, then simmer, basting occasionally, until the chicken is cooked through and no longer pink in the center, about 45 to 60 minutes. Remove the chicken from the pan and transfer it to a plate.

If desired, skim some fat off the surface of the sauce. Whisk heavy cream and sour cream into the sauce and bring it to a simmer, stirring occasionally. Transfer the chicken back into the sauce and continue to simmer, uncovered, basting frequently until the chicken is heated through and tender, about 10 minutes. Taste and adjust the seasoning if necessary.