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Chicken Paprikash

['"Dai Dues Master Brined Chicken , cut into 8 pieces", Salt and pepper', '3 tablespoons unsalted butter', '2 thinly sliced onions', '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 garnish']

Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted 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).
Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon 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 2 cups low-sodium chicken 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.
Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.

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