Step 1
Preheat oven to 300°. Take bitter cream out of fridge—it wants to come back to room temperature. Place 2½ kilos hen thighs on a plate and pat dry with paper towels. Season either side with salt and pepper.
Step 2
Set hen apart for a couple of minutes and bang out your different prep. Peel and cube 1 onion. Smash 4 garlic cloves with the flat aspect of your knife and peel. Open 15-oz. can tomatoes.
Step 3
Place a big ovenproof skillet on the stovetop over medium-high warmth. Add 1 Tbsp. butter and swirl to soften. Utilizing tongs, add hen pores and skin aspect down and cook dinner, lifting up thighs a couple of times to let rendered scorching fats run beneath, till pores and skin is golden brown and crisp, 8–10 minutes. Switch hen pores and skin aspect as much as a plate.
Step 4
Pour off fats from skillet right into a small heatproof bowl, leaving a skinny layer coating the underside (reserve fats for one more use). Cut back warmth to low. Add onion and garlic; season with salt and pepper. Cook dinner, stirring typically to dissolve browned bits on backside of skillet, till onions are translucent, 6–8 minutes.
Step 5
Add 3 Tbsp. paprika and ¼ tsp. cayenne. Cook dinner, stirring continuously, simply till onions are evenly coated and spices are aromatic, about 30 seconds (the spices burn very simply, turning them bitter and chalky, so be sure that to maintain them transferring in skillet and have can of tomatoes shut at hand).
Step 6
Add tomatoes to skillet. Fill can two-thirds with water and swirl, then add to skillet. Stir till integrated, season with a number of pinches of salt, and convey to a simmer.
Step 7
Utilizing tongs, organize thighs pores and skin aspect up again in skillet (together with any accrued juices), nestling into liquid however not submerging (you need the pores and skin to be uncovered so it stays crispy).
Step 8
Switch skillet to oven and roast till hen is totally cooked and tender sufficient to launch from the bone when prodded with a fork, 35–40 minutes.
Step 9
About midway by means of hen cook dinner time within the oven, deliver a big pot of salted water to a boil. Add 12 oz. egg noodles and cook dinner in keeping with package deal directions, stirring often with tongs. Drain noodles in a colander. Switch to a big bowl, add remaining 2 Tbsp. butter, and toss to coat till butter is melted and noodles are coated. Season with salt and pepper.
Step 10
Finely chop ½ cup parsley and add half to noodles; toss to coat.
Step 11
Rigorously take away skillet from oven (deal with can be scorching!). Utilizing tongs, switch hen pores and skin aspect as much as a clear plate. Style sauce and season with extra salt and pepper, if wanted. Spoon about ¼ cup sauce right into a small bowl and stir in bitter cream till easy (this slowly brings up the temperature of the bitter cream so it doesn’t cut up when it hits the new skillet). Pour again into skillet and stir to mix.
Step 12
Prepare hen thighs and juices again in skillet and high with remaining chopped parsley. Serve over noodles.
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