Tender, delicious chicken bathed in a mild peppers, tomatoes and sour cream gravy. The preparation is easy, the results are deeply satisfying.

4 tablespoons extra virgin olive oil
2 tablespoons Hungarian paprika
3 medium onions, peeled and chopped
1 – 3 to 4 pound chicken, cut up
1 cup chicken stock
2 ripe tomatoes, diced
2 peppers, green or Anaheim, seeded and chopped
½ teaspoon pepper
4 cloves garlic, peeled and minced

½ cup sour cream
2 tablespoons all-purpose flour

Add the oil and paprika to a Dutch oven over medium heat. Sauté for about a minute and add the chopped onions. Sauté a few minutes, stirring frequently, when the edges of the onion begin to turn translucent, add the chicken, stock, tomatoes, peppers, salt, pepper and garlic to the pot. Bring to a simmer and cover. Cook until tender, approximately one hour.

Turn off the heat. Remove the chicken and set aside. To make the thickening, thoroughly blend the sour cream and flour in a small bowl. Temper the thickening before adding to the pot; ladle about a cup of the hot gravy into the bowl and thickening and stir to blend well. Add the thickening to the pot of gravy and stir as it thickens. Gently place the chicken back pot and turn the heat on low and simmer to heat through. Do not allow to boil.

Serve over wide noodles or Hungarian Dumplings. The left over gravy is wonderful over steamed cauliflower!

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