Chicken Paprikash

• 1 Dai Due's Master Brined Chicken, cut into 8 pieces

Kosher salt, freshly ground pepper

• 3 tablespoons unsalted butter
• 2 onions, thinly sliced
• 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)

1. 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).
2. 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.
3. 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.