1/2 cup flour
2 to 3 tablespoons paprika (preferably Hungarian)
Salt and pepper to taste
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1 whole chicken, cut in pieces, or 1-1/2 pounds boneless, skinless chicken, cut into chunks
3 tablespoons vegetable oil, divided
1 cup chopped large onion
8 ounces sliced mushrooms
1/4 teaspoon cayenne, or to taste
1 cup rich chicken broth
1 cup sour cream
Makes 6 servings.
Whisk flour, 2 tablespoons paprika, salt and pepper. Reserve 3 tablespoons, and use the rest to dredge chicken thoroughly.
Heat 2 tablespoons oil in Dutch oven at medium high. Working in batches, brown chicken on both sides, about 10 minutes total for bone-in, 5 minutes for boneless. Remove chicken and add remaining oil.
Saute onion, mushrooms, cayenne and remaining paprika about 3 minutes. Return chicken to pot and add broth. Stir, then spoon chicken to the top. Cover pot tightly, reduce heat to medium-low, and cook until chicken is done, about 40 minutes for bone-in, 20 minutes for boneless.
Stir reserved flour mixture into sour cream, and stir into the pot. Cook about 5 minutes on low heat, until warm and velvety. Serve over cooked wide egg noodles.
Nutritional information per serving (without noodles): 456 calories (64 percent from fat), 32.6 g fat (10.6 g saturated, 12.3 g monounsaturated), 118.9 mg cholesterol, 25.7 g protein, 15.1 g carbohydrates, 1.9 g fiber, 230.2 mg sodium.