JOHN CHUCKMAN’S CHICKEN PAPRIKASH
A little different than the classic and absolutely delicious
Bring some chicken broth, with generous splashes of dry white wine in it, to a simmer in a large stew or soup pot.
Salt and rub generously with sweet paprika some chicken breasts – ones with the skin on.
Sauté the breasts in oil until they are nicely turned orangey golden all around. Set aside.
Rub the vegetables – thick carrot slices, thick green or red pepper slices, and thick onion slices - with sweet paprika, salt, and lightly sauté the vegetables in oil. Set aside.
Add chicken and vegetables to simmering broth. Let simmer gently for a half hour or so.
Use a large container of full-fat sour cream and mix into it about a cup of white flour. Stir and mix thoroughly.
Remove the chicken and vegetables from the broth. Stir in the sour cream-flour mix until it is smooth. This is the sauce. Return the chicken and vegetables to the sauce.
Best served with Spätzle, the tiny German or Hungarian noodles.
