|Chicken Paprikash Vienneau
2-3 Bone-in, skin-on Chicken Breasts
Salt and Black Pepper
2 large Onions, chopped
2 Red or Yellow Bell Peppers, diced
2 Banana Peppers or 1 Poblano Pepper, diced
1/3 cup Hungarian Paprika
1 1/4 cup Vegetable Stock (or chicken stock)
1 cup Sour Cream
In a large skillet on medium heat, slowly brown the seasoned chicken breasts (dusted with salt, pepper, paprika) in some olive oil, taking care to brown all sides.
Remove the chicken and add diced peppers and onions. Sauté until soft and somewhat caramelized, scraping up all the browned bits on the bottom of the pan left from the chicken.
Pour in vegetable stock (or chicken stock, if that’s what you have.)
Add the paprika, and stir until it is well mixed. Return the chicken breasts and braise for 30 minutes or so.
Remove the breasts, discard the skin, and pull the meat off the bones. Cut into bite sized cubes and return to the skillet. Fold in the sour cream and continue simmering. Taste, and adjust for seasoning. Serves 4.
Lovely over egg noodles. http://nancyvienneau.com/blog/recipes/paprikash/