Paprikash

Ingredients

• 2 Tbs lard
• 3 lbs chicken pieces (bone in, skin on)
• 2 med yellow onions, very finely chopped
• 2 cloves garlic, finely minced
• 2 Roma tomatoes, seeded and chopped
• 1 Hungarian bell pepper, diced
• 4 Tbs Hungarian paprika
• 2 cups chicken broth
• 11⁄2 tsp salt
• 1⁄2 tsp pepper
• 3 Tbs flour
• 3⁄4 cup sour cream
• 1⁄4 cup heavy cream

Directions

1. Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate.
2. In the same oil, add the onions and fry until golden brown.
3. Add the garlic and tomatoes and pepper and fry another 2-3 minutes.
4. Remove the pot from the heat and stir in the paprika, salt and pepper.
5. Return the chicken to the pot and place back on heat.
6. Pour in the chicken broth. The chicken should be mostly covered. Bring to a boil.
7. Cover, reduce the heat to medium-low adn simmer for 40 minutes.
8. Remove chicken and transfer to a plate.
9. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste.
10. Stir the ceam mixture into the sauce, whicking to prevent lumps. Bring to a simmer for a couple of minutes until sauce is thickened. Add salt and pepper to taste.
11. Return the chicken to the sauce and simmer to heat through. Serve on egg noodles.