Ingredients:
2 tbsp vegetable oil
2 tbsp butter
3 lbs. chicken, cut into pieces
1/2 cup onion, chopped
2 cloves garlic, minced
1 1/2 tbsp sweet Hungarian Paprika
1 tsp. salt
1 tomato, peeled and chopped
1 red bell pepper, seeded and chopped
3/4 cup chicken stock
1/4 cup flour
1/4 cup half and half
1/2 cup sour cream
sour cream for garnish
cooked egg noodles or spaetzle
Cooking Instructions
Wash the chicken pieces and pat dry. Dredge the pieces in a little of the flour. Heat the oil in a Dutch oven or heavy pot until hot but not smoking, and brown the chicken pieces on both sides, putting in just a few pieces at a time. Remove the browned chicken to a platter, set aside, and pour off the oil from the Dutch oven. Melt the butter in the Dutch oven and add the onion, cooking at very low heat and stirring often for about 20 minutes. Add the garlic, paprika, salt, tomato, pepper, and stock. Bring to a boil, reduce the heat to low, and cover and cook ten minutes. Add the chicken and any juices, return to a simmer, cover and cook until tender, about forty minutes. Remove the chicken. Add water or additional stock if necessary to make one and a quarter cups of broth in the Dutch oven. Put the half and half in a separate bowl and add a ladle or two of the hot broth. Whisk in the remaining flour, then pour slowly into the sauce in the Dutch oven, stirring to thicken. Remove from the heat and add the sour cream. Mix well. Add the chicken back to the sauce. Serve over egg noodles or spaetzle with sour cream garnish.
2 tbsp vegetable oil
2 tbsp butter
3 lbs. chicken, cut into pieces
1/2 cup onion, chopped
2 cloves garlic, minced
1 1/2 tbsp sweet Hungarian Paprika
1 tsp. salt
1 tomato, peeled and chopped
1 red bell pepper, seeded and chopped
3/4 cup chicken stock
1/4 cup flour
1/4 cup half and half
1/2 cup sour cream
sour cream for garnish
cooked egg noodles or spaetzle
Cooking Instructions
Wash the chicken pieces and pat dry. Dredge the pieces in a little of the flour. Heat the oil in a Dutch oven or heavy pot until hot but not smoking, and brown the chicken pieces on both sides, putting in just a few pieces at a time. Remove the browned chicken to a platter, set aside, and pour off the oil from the Dutch oven. Melt the butter in the Dutch oven and add the onion, cooking at very low heat and stirring often for about 20 minutes. Add the garlic, paprika, salt, tomato, pepper, and stock. Bring to a boil, reduce the heat to low, and cover and cook ten minutes. Add the chicken and any juices, return to a simmer, cover and cook until tender, about forty minutes. Remove the chicken. Add water or additional stock if necessary to make one and a quarter cups of broth in the Dutch oven. Put the half and half in a separate bowl and add a ladle or two of the hot broth. Whisk in the remaining flour, then pour slowly into the sauce in the Dutch oven, stirring to thicken. Remove from the heat and add the sour cream. Mix well. Add the chicken back to the sauce. Serve over egg noodles or spaetzle with sour cream garnish.
