Chicken paprikash

3-4 pounds chicken thighs
Kosher salt and freshly ground pepper
1 tbsp vegetable oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp Hungarian paprika
3 tbsp flour
1 cup canned tomatoes or 1 large fresh tomato, chopped
1 cup chicken broth
1 cup sour cream
Wide egg noodles

In a dutch oven, brown chicken in 1 tbsp butter and 1 tbsp oil (4-7 min per side). Remove chicken. Remove all but 2 Tbsp grease. Add onion and cook till soft and translucent (3-4 min). Add garlic and cook another minute. Add paprika and flour and stir to combine. Cook a few more minutes (4-5). Add tomatoes and broth. Whisk till smooth. Gently add chicken in pot with browned part up and put in oven 25-30 min. Remove chicken to platter with buttered noodles. Add sour cream to  paprikash and pour sauce over chicken and noodles.