I will admit, I’ve been on something of a Pork Shoulder kick of late. Much like Beef Short Ribs, I like the idea of cooking meat in a savory liquid, a technique referred to as braising. I like it in part because it’s not terribly easy to screw up and is relatively simple to make.
You will need a cast iron skillet for this dish. It’s inspiration came from the classic recipe, Chicken Paprikash, which is a method of browning and then stewing chicken with onions in a savory paprika sour cream sauce. My version yields a very tender, crispy chicken with the savory sour cream gravy made after the