👨‍🍳 Instruktioner

1. 1

   Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

   💡 Proffstips: Drying the chicken skin helps it crisp up better.
2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.

   💡 Proffstips: Don't overcrowd the pot; sear the chicken in batches if necessary.
3. 3

   Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot as the onions cook.
4. 4

   Add the minced garlic and sweet paprika to the pot and cook for 1 minute until fragrant.

   💡 Proffstips: Be careful not to burn the paprika.
5. 5

   Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. This will help thicken the sauce.

   💡 Proffstips: Coating the vegetables with flour before adding liquid creates a smoother sauce.
6. 6

   Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, scraping the bottom of the pot.

   💡 Proffstips: Adding the broth slowly prevents lumps from forming.
7. 7

   Return the seared chicken thighs to the pot. Add the sour cherries. Bring back to a gentle simmer, then cover the pot.

   💡 Proffstips: If using frozen cherries, no need to thaw them beforehand.
8. 8

   Reduce the heat to low and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.

   💡 Proffstips: Cooking on low heat ensures the chicken stays moist.
9. 9

   Stir in the chopped walnuts and fresh parsley. Season with salt and pepper to taste.

   💡 Proffstips: Add the walnuts towards the end to maintain their crunch.
10. 10

    Serve hot, spooning the sauce and cherries over the chicken. This dish is excellent served with rice or mashed potatoes.

    💡 Proffstips: A dollop of Bulgarian yogurt can add a nice creamy contrast.