Usually this recipe simmers for an hour or hour and a half..using the chicken thighs cuts down on the cooking time..Serve with a slice crusty bread to dip into the sauce instead of licking the plate..haha.
1n large skillet heat 1 tbsp oil over medium-high heat brown chicken legs 5 to 8 minutes. with slotted spoon remove chicken to plate..drain fat from pan.
2Heat remaining oil in skillet over medium heat, cook onion, garlic, mushrooms and paprika, stirring often until onion is softened about 2 to 3 minutes. add flour and tomato paste cook stirring 2 minutes, gradually stir in broth and bring to boil, reduce heat and simmer until thickened...return chicken to pan also lemon juice and zest, salt and pepper.
3Cook pasta according to package directions drain noodles place on platter top with chicken mixture and garnish with sour cream and the herbs.