Chicken Paprikash

Chicken Paprikash

From: The Old World Kitchen typed by Ross Bernheim; posted to
rec.food.recipes by Ronald Keene 
Category: Hungarian chicken main dish, low carb
Servings: 4

? cup butter
1 large onion
1 cut-up chicken (1,6 kg)
1,5 Tbsp of Hungarian paprika
1 green bell pepper
1 tomato
optional - 100 grams of fresh button mushrooms
optional - 100 grams of sour cream
salt to taste

In a three quart Dutch oven or heavy bottomed sauce pan over medium heat,
melt butter. Slice onion, green bell pepper (separate half of it) and
tomato (separate half of it) and cut up chicken. Add onion and saute until
translucent (about 5 minutes). Remove pan from heat. Sprinkle chicken with
salt and add to pan with paprika, half of the green bell pepper, and half
of the tomato. Cover the pan with a tight-fitting lid and cook over very
low heat until the chicken is tender (1 to 1-1/2 hours). Turn chicken
pieces occasionally so that they cook evenly. If necessary, add a few
spoonfuls of water to prevent sticking. During the last 15 minutes of
cooking add mushrooms, if using.

When chicken is tender, transfer to a heated platter. Place pan over
medium heat and cook juices, scraping the bottom of pan to loosen any
burned-on bits. Add a spoonful or so of water to achieve a gravy like
consistency, then stir in sour cream (if used) to form a smooth mixture.
Pour over chicken and garnish with remaining bell pepper and tomato. Serve
hot.



Source: rec.food.recipes