a 3 to 4 pound chicken, cut into 6 to 8 serving pieces,  skin removed

freshly ground black pepper to taste

¼ cup canola oil

2 tablespoons sweet paprika

1 Italian frying pepper, chopped

2 medium tomatoes, peeled, cored seeded and chopped

1 large yellow onion, minced

1-1/2 cups chicken stock

¾ cup sour cream

egg noodles with caraway for serving

  1. Season the chicken with salt and pepper. Put ½ cup flour on a plate dredge the chicken in the flour and shake off the excess.  Heat t he oil in a 6 quart Dutch oven over medium-high heat.  Cook the chicken, turning once, until brown 8 to 10 minutes.  Remove the chicken and set aside.
  1. Add the paprika and half the frying peppers, along with the tomatoes and onions, to the Dutch oven and cook, stirring until the onions are soft, about 5 minutes. Add the reserved chicken and the stock and bring to a boil.  Reduce the heat to low and simmer, covered, turning the chicken once, until fully cooked, 20 to 25 minutes.  In a small bowl, whisk together the remaining 2 tablespoons flour and the sour cream.  Whisk in ¾ cup of the sauce from the pot.  Stir the sour cream mixture back into the sauce in the pot.  Remove from the heat.  Serve the chicken garnished with the remaining frying peppers and  accompanied by the noodles.

adapted from James OselandSaveur:  The New Comfort Food

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