1 tablespoon olive oil or butter
1 onion, thinly sliced
1 sweet red pepper, cut into strips
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
2 peeled, seeded and chopped tomatoes (fresh or canned)
1 cup chicken broth (can be low-salt type, if desired)
1 chicken, cut into 8 pieces*
2 teaspoons flour
1/2 cup sour cream
*NOTE: You may use either chicken breasts, thighs or other cuts of your choice. White meat requires less cooking time than dark meat. Also, the chicken may be cooked with or without the skin, according to your taste.
Heat the oil or butter in a large, heavy skillet over medium-high heat. Add the onion, pepper strips, paprika, and salt. Cook until the vegetables are slightly limp, about 3 minutes. Add the tomatoes and broth. Bring the mixture to a boil. Add the chicken pieces, spooning some of the vegetables and sauce over each piece. Cover and simmer over low heat until tender, about 45 minutes to 1 hour.
Strain or spoon grease from the stew. Stir flour into the skillet, til mixed well, then add the sour cream to the chicken. Simmer 5 minutes, uncovered. Serve the chicken pieces topped with the onion/peppers and sauce.
Serving Suggestion:
Serve this chicken and sauce over traditional Spatzel,or egg noodles, with a side of pickled cabbage, or fresh cabbage cole slaw.
