I record +The Chew at noon on ABC each week and enjoy watching the five hosts: wellness-promoter Daphne Oz, James Beard award-winner Michael Symon, one of my favorite celebrity chefs Mario Batali (my family loves his restaurant Esca), Clinton Kelly of “What Not To Wear” fame, and professional chef Carla Hall. The dynamic group makes for a fun and informative show each weekday and the recipes always looks inventive and delicious. This recipe is from Carla Hall’s newest cookbook, Carla’s Comfort Foods and introduced me to a new flavor combination.

 The recipe starts by routinely browning the chicken in hot olive oil but by step two you add serrano chile, an ingredient I’ve never tried before. Always steering clear of the chile and hot pepper section in the market, I’ve only been brave enough to cook with mellow jalapeños. The large serrano chile looked ominous sitting on my kitchen counter, but I sliced it, seeded it, and rinsed it once to cool the heat down even more. By the time I tasted it in my final product I realized I was a big baby as the chile was more sweet than heat. Yum! Another ingredient to add to the not so scary after all list.

The chicken came out absolutely bursting with flavor. The sauce is outrageously tasty with light and sweet sour cream accompanying the mild chile and onion spice and perfectly tender chicken. I would try this with chicken breasts next as I always feel that chicken thigh doesn’t provide too much meat. But it was very good and I would most definitely make this recipe again. This would also be a great dish for a dinner party especially served alongside some Steamed Artichokes and perhaps some couscous or long-grain rice. Here’s Carla Hall’s Chicken with Sour Cream and Paprika:

Recipe by: Carla Hall, Carla’s Comfort Foods (Carla is a co-host of ABC’s The Chew)

Serves: 2

• Extra-virgin olive oil
• 4 bone-in, skin-on chicken thighs (about 1 lb)
• Kosher salt
• 1/2 medium-size yellow onion, finely chopped
• 1 serrano chile, stemmed, seeded and thinly sliced
• 1 garlic clove, minced
• 1/3 tsp. sweet paprika
• Pinch of ground red pepper
• 1/2 cup chicken stock
• 1/4 cup sour cream
• 1 Tbsp. chopped fresh flat-leaf parsley

1.  Heat olive oil 1/8″ deep in a large, heavy skillet over medium-high heat until oil is shimmering. Sprinkle chicken generously with salt; arrange, skin side down in hot oil, allowing space among all pieces. Reduce heat to medium. Cook chicken about 20-25 minutes, turning after 15 minutes. Transfer chicken to a plate.

2. Cook onion, chile, garlic and 1/4 tsp. salt in pan drippings about 3 to 4 minutes, stirring often, until tender. Stir in paprika and red pepper; cook 1 minute. Add chicken stock and bring mixture to a boil; return chicken pieces and any collected juices to skillet. Reduce heat and simmer, partially covered, 20 minutes until chicken is done. Transfer chicken to serving dish.

3. Reduce heat to low; whisk sour cream into pan drippings and cook until sauce is warm. Do not boil. Spoon sauce around chicken pieces; sprinkle with parsley. Serve immediately.