iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

Ingredients:
8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
2 (18x13") rimmed baking sheets

Instructions:
Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
Divide chicken among 4 plates. Serve potatoes and kale alongside.
Pearl Sugar Waffles With Bacon And Plums

Ingredients:
2 tablespoons light brown sugar
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
3 large eggs, room temperature, beaten to blend
1 cup (2 sticks) unsalted butter, melted, cooled, plus more for bowl
1 cup pure maple syrup
2 tablespoons cacao nibs
1/2 cup pearl sugar or demerara sugar
Nonstick vegetable oil spray
8 slices bacon, cooked
2 red plums, sliced into thin wedges
Ricotta and chopped almonds (for serving)

Instructions:
Mix brown sugar, yeast, and 1/3 cup warm water in the bowl of a stand mixer fitted with a dough hook until yeast dissolves. Let sit until foamy, 5–10 minutes. Whisk flour and salt in a medium bowl.
Mix eggs into yeast mixture. With mixer on low speed, add dry ingredients and mix until dough comes together into a ball. Gradually add 1 cup butter, pausing often to allow dough to fully incorporate butter before adding more. Increase speed to high and mix until dough is smooth, elastic, and pulls away from the sides of the bowl (dough will still be very soft and somewhat sticky), 5–10 minutes longer. Transfer to a buttered medium bowl and cover with plastic wrap; let sit in a warm spot until doubled in size, 1 1/2–2 1/2 hours.
Just before dough is ready, bring syrup and cacao nibs to a simmer over low heat in a small saucepan and cook 5 minutes. Let cool.
Sprinkle pearl sugar over dough and mix in with a wooden spoon. Divide dough into 8 pieces. Heat a Belgian waffle iron until very hot; coat with nonstick spray. Place a piece of dough over each well (keep remaining pieces covered). Cook until waffles are golden brown and sugar is caramelized in spots, about 5 minutes. Transfer to a wire rack; repeat with remaining pieces of dough. Let waffles cool slightly. Serve topped with bacon, plums, ricotta, and almonds and drizzled with cacao-nib syrup.
Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn

Ingredients:
1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3–4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each 3/4" thick, about 1 pound total), pin bones removed
2 large eggs
1/2 cup mayonnaise, divided
3 teaspoons chili powder, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet; 2 (18x13") rimmed baking sheets

Instructions:
Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10–12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.
Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.
Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18–22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.
Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.
Sesame-Peanut Bars

Ingredients:
1/4 stick of butter, 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, 1/4 teaspoon kosher salt, 1/4 cup honey, 2 tablespoons creamy peanut butter, 1/4 teaspoon vanilla extract, 8x8" glass baking dish, parchment paper

Instructions:
Butter an 8x8" glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, and 1/4 teaspoon kosher salt in a large bowl. Mix 1/4 cup honey, 2 tablespoons creamy peanut butter, and 1/4 teaspoon vanilla extract in a small bowl. Add to sesame seed mixture and mix well.
Scrape mixture into prepared baking dish; press firmly into an even layer. Bake at 350°F until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
Bars can be made 3 days ahead. Store tightly wrapped at room temperature.
Mini Chocolate Cupcakes

Ingredients:
1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
1 ounce fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
3 tablespoons packed light brown sugar
1 large egg
1/4 teaspoon vanilla
1/4 teaspoon baking soda
2 tablespoons all-purpose flour
Vegetable oil cooking spray
1 teaspoon confectioners sugar for dusting
a mini-muffin pan with 12 (1/8-cup) muffin cups
preferably nonstick

Instructions:
Preheat oven to 325°F.
Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.
Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.
Petit Trois's French Onion Soup

Ingredients:
6 pound veal neck or beef bones, 1 tablespoon grapeseed or vegetable oil, 2 large onions, chopped, 6 celery stalks, chopped, 1 pound carrots, peeled, chopped, 1/4 cup tomato paste, 1 head of garlic, halved crosswise, 4 sprigs thyme, 1 bay leaf, 3 tablespoons grapeseed or vegetable oil, 1 tablespoon unsalted butter, 1 head of garlic, halved crosswise, 4 pounds onions, thinly sliced, Kosher salt, freshly ground pepper, 3 tablespoons dry Sherry, 6 sprigs thyme, 1 bay leaf, 4 1/2"-thick slices baguette, toasted, 4 1/8"-thick slices Gruyere, 4 1/8"-thick slices Emmenthal cheese, Cheesecloth, French onion soup bowls or 8-ounce ramekins

Instructions:
Preheat oven to 425°F. Place a wire rack inside a rimmed baking sheet and place bones on top. Roast bones (undisturbed) until deep golden brown, 40–50 minutes. Transfer to a large pot and add 5 quarts of water. Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface. Remove from heat.
Meanwhile, in another large pot, heat oil over medium-high. Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10–15 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 6–8 minutes.
Add bones along with liquid, garlic, thyme, and bay leaf to vegetables. Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours. Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers.
Stock can be made 5 days ahead. Let cool; cover and chill, or freeze up to 1 month ahead.
Heat oil and butter in a large pot over medium heat. Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes. Transfer garlic to a plate.
Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60–70 minutes (and no, this process can't be rushed at a higher temperature).
Add Sherry and stir, scraping up any browned bits from bottom of pot. Stir in 8 cups veal stock. Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine. Add to pot; bring mixture to a boil. Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45–50 minutes.
Heat broiler. Divide soup among bowls and top each with a toast and a slice each of Gruyere and Emmenthal cheese. Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes. Let cool for a minute or so before serving.
Pickled French Fries

Ingredients:
5 tablespoons kosher salt, plus more
3 1/2 pound large red-skin potatoes, scrubbed, cut into 1/4"-thick sticks
4 leaves Napa cabbage
Rice bran or grapeseed oil (for frying; about 6 cups)
A deep-fry thermometer

Instructions:
Combine 5 tablespoons salt and 8 cups water in a large bowl or pot, stirring until salt dissolves. Add potatoes and cabbage (potatoes should sink, but some of the cabbage leaves may float). Cover bowl and store in a cool, dark place (a kitchen cabinet or pantry is ideal) 4–6 days; the longer the potatoes sit, the funkier their flavor will be. Drain and pat potatoes dry; discard cabbage leaves.
Fit a large pot with thermometer and pour in oil to measure 3" up sides of pot. Heat oil over medium-high until thermometer registers 325°F. Working in batches (you want potatoes to have room to move around), fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or a slotted spoon, transfer fries to paper towels to drain as they are done.
Heat oil until thermometer registers 375°F. Working in batches again, refry potatoes until crisp (the edges may brown, but fries will mostly stay pretty light), about 1 minute per batch. Transfer to fresh paper towels to drain; sprinkle with salt (because of the brine, you won't need to add much).
Rintaro's Beef Curry

Ingredients:
2 Japanese or Persian cucumbers
Kosher salt
1 garlic clove
1/2 cup plain whole-milk yogurt
1/2 cup plain whole-milk Greek yogurt
1 tablespoon all-purpose flour
1 tablespoon potato starch or cornstarch
3 tablespoons vegetable oil
2 pound beef chuck, cut into 1/2–1" pieces
Kosher salt, freshly ground pepper
3 medium onions, chopped
1 apple, peeled, grated
3 tablespoons mirin
1 tablespoon finely chopped peeled ginger
2 garlic cloves, finely chopped
3 tablespoons curry powder (such as S&B;)
2 tablespoons kuro sato (Japanese black sugar) or 1 tablespoon granulated sugar plus 1/2 teaspoon robust-flavored (dark) molasses
1 tablespoon garam masala
1 tablespoon soy sauce
4 cups low-sodium chicken broth
1/2 kabocha squash, peeled, seeded, cut into 1/2" pieces
1 large Yukon Gold potato, scrubbed, cut into 1/2" pieces
2 large carrots, peeled, cut into 1/2" pieces
Steamed white rice (for serving)

Instructions:
Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.
Mash garlic and a pinch of salt on a cutting board with the side of a chef's knife to a paste. Mix into cucumbers along with both yogurts; season with salt.
Mix flour, potato starch, and 2 tablespoons water in a bowl. Set slurry aside.
Heat oil in a large heavy pot over medium-high. Season beef with salt and pepper. Working in 2 batches, cook beef, turning occasionally and reducing heat if needed, until browned on all sides, 6–8 minutes per batch. Add onions and apple and cook, stirring occasionally, until onions are soft, 12–15 minutes. Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes. Add curry powder, kuro sato, garam masala, soy sauce, and broth. Bring to a boil; reduce heat and simmer until beef is almost tender, 30–40 minutes.
Add squash, potato, and carrots, cover, and cook, adding water by 1/4-cupfuls if needed to keep vegetables submerged, until tender, 20–30 minutes.
Submerge a small sieve into curry and whisk reserved slurry into liquid in sieve to combine. Return curry to a boil; reduce heat and simmer until thickened, 8–10 minutes. Serve over rice topped with raita.
Beet Tartare

Ingredients:
3 tablespoons olive oil, 2 tablespoons buckwheat groats, 1 pound red and golden beets, peeled and cut into 1/4" dice, roasted, 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, Reserved buckwheat and oil, Salt and pepper, 1/2 cup sour cream, Fresh lemon juice

Instructions:
Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.
Rosemary-Concord Shrub

Ingredients:
1 cup Concord grapes, 1/3 cup sugar, 4 rosemary leaves, 2 ounces vodka, 1 ounce grape syrup, 1/2 ounce apple cider vinegar, 2–3 ounces club soda

Instructions:
Bring 1 cup Concord grapes, 1/3 cup sugar, and 1/2 cup water to a boil, reduce heat, and simmer until reduced to 1/2 cup, 10–12 minutes. Strain grape syrup and let cool.
For each cocktail, place 4 rosemary leaves, 2 ounces vodka, 1 ounce grape syrup, and 1/2 ounce apple cider vinegar in a cocktail shaker and fill with ice. Cover and shake until shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice; add 2–3 ounces club soda.
Dry-Rubbed Flank Steak with Grilled Corn Salsa

Ingredients:
2 tablespoons light brown sugar, 1 tablespoon ancho chile powder, 1 tablespoon paprika, 2 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon granulated garlic, 1 teaspoon English mustard powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 2 tablespoons olive oil, plus more for grill, 3 ears of corn, shucked, 1/4 red onion, finely chopped, 1 jalapeño, seeds removed, finely chopped, 1 pint cherry tomatoes, halved, 1 cup fresh cilantro, coarsely chopped, 1/3 cup fresh lime juice, Kosher salt, freshly ground pepper, 1 1/2 pound flank steak

Instructions:
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
Salsa can be made 1 day ahead. Cover and chill.
Spicy Grape-Ricotta Crostini

Ingredients:
1 ounce thinly sliced pancetta, 1 tablespoon sugar, 2 cups halved red seedless grapes, 1 teaspoon coarsely ground black pepper, 1/4 teaspoon crushed red pepper flakes, 4 toasted slices of bread, 1/2 cup ricotta, Chopped tarragon, Olive oil

Instructions:
Cook 1 ounce thinly sliced pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring 1 tablespoon sugar and 2 tablespoons water to a boil in same skillet, stirring to dissolve sugar. Add 2 cups halved red seedless grapes, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread 4 toasted slices of bread with 1/2 cup ricotta. Top with grape mixture and chopped tarragon and drizzle with olive oil.
Korean Marinated Beef (Bulgogi)

Ingredients:
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick)
1 tablespoon vegetable oil
Accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; packaged kimchi*; steamed white rice

Instructions:
Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
*Available at Asian markets and many supermarkets.
Black Grape Compote

Ingredients:
2 star anise pods, 3 cups seedless black grapes, 1/3 cup sugar, 1/4 cup fresh lemon juice, Pinch of salt, 1 tablespoon unsalted butter

Instructions:
Bring 2 star anise pods, 3 cups seedless black grapes, 1/3 cup sugar, 1/4 cup fresh lemon juice, and a pinch of salt to a boil in a large skillet, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 8–10 minutes. Discard star anise; whisk 1 tablespoon unsalted butter into compote. Let cool.
Dark-Chocolate Mousse

Ingredients:
7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)
6 tablespoons unsalted butter
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
1 cup chilled heavy cream
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Eight 6-ounce ramekins or bowls

Instructions:
Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.
Chicken Paprikash

Ingredients:
"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

Instructions:
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.