Serves 4-6
Perfect recipe for mid week or a fancy dinner party.
This is a one pot, make on the stove recipe.
1x 3-4 pound young chicken cut into portions, make 4 pieces out of the breasts, leave the bones in. (allow 1 drumstick & thigh per person or 1 breast cut in 2 per person if using pre-cut chicken pieces)
2 tbsp butter or margarine (do not use oil as it makes the sauce too thin)
2 cups chopped onion
3 cloves garlic smashed and minced
2 tbsp smoked paprika ( may use regular sweet paprika, but smoked gives a better flavor..tastes fire cooked)
1 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
1 cup canned chopped tomatoes in juice
1 cup chicken/vegetable stock or water
1 cup dairy sour cream or plain yogurt
1 tbsp minced fresh parsley
1 pound wide (egg) noodles
Method:
in a deep large skillet/wok/Dutch oven (lidded casserole)..heat the butter and add the chopped onions and garlic and sweat slowly top with a lid.
Add the paprika and flour and cook for about a minute, stirring well.
Add the seasoning and the canned tomatoes, & stock and mix well especially on the bottom of the pan to prevent burning.
Add the skinless chicken pieces, and cover them with the sauce.
Cover tightly and simmer for 30 mins.
Turn the pieces, and stir well, then simmer for a further 15 mins., no lid.
Cook the noodles following label instructions, and drain ..place on a warm serving dish/platter.
Gently remove the chicken pieces with a slotted spoon onto the noodles, keep warm.
Check the sauce for seasoning.
Stir in the sour cream and parsley. Pour half the sauce over the chicken and serve the remainder in a sauce boat.
Sprinkle with ground paprika and serve .
Traditionally chicken livers are also used, these (1/2 cup) may be added when the chicken pieces are turned after 30 mins..
Variations:
You may add some white wine, chopped mushrooms, fresh young spinach or kale 15 mins before serving.
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