Chicken Paprikash

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides. Transfer the chicken to a plate.

Step 2

In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.

Step 3

Remove the pot from the heat and stir in the paprika, salt and pepper.

Step 4

Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil.

Step 5

Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

Step 6

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps.

Step 7

Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.