"A chicken recipe simmered with paprika and sour cream. Served with pasta."

• 1/4 cup butter
• 2 tablespoons vegetable oil
• 5 to 6 chicken fillets cut up into bite size pieces
• 1 medium onion, sliced
• 1/2 cup sliced carrot optional
• 2 tablespoons paprika
• 3 tablespoons flour
• 1/4 teaspoon pepper
• 1 tablespoon ketchup optional
• 1/2 cup sour cream or Natural yoghurt
• Chicken Stock 450ml

Directions:

In a Dutch oven or large, heavy skillet, heat 2 tablespoons of butter and 1 tablespoon vegetable over medium heat. Brown chicken, a few pieces at a time, until golden on all sides. Add more butter and oil as needed. Remove chicken pieces as they brown; set aside.

To the same Dutch oven, add onion, carrot, and celery; sauté for about 5 minutes. Stir in paprika; cook 1 minute. Remove from heat; stir in flour, ketchup, salt, and pepper. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point.

Reduce heat and simmer, covered, for 10 minutes.

Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender. Remove chicken and vegetables to a warm platter. Stir sour cream into the sauce; heat through -- do not boil.

Pour some sauce over the chicken pieces and serve the remaining sauce with the pasta and garnish with parsley.


Serves 6 to 8