Many years ago a dear friend made me a sour-cream chicken recipe from The Joy of Cooking. Amazing, tasty, and very warming – I was delighted by it. Come to find out it is properly called Paprikash and hails from Hungary. It's a very straight forward recipe. I've fiddled with the basic one I started with and it has become a dinner menu essential in our house, especially on rainy nights when we want something a little warm, pretty, and special – without a lot of difficulty.
This is something I do with the pulled chicken I get from roasting a whole chicken or from making stock. The directions are a little different if you are using fresh chicken pieces.
1 1/2 pound chicken pieces – bone in – or an equivalent amount of pulled chicken.
4 tbl. cooking oil
1 onion – diced
2 cups mushrooms – sliced
2 cloves garlic – minced
3 cups of chicken broth (if using pulled chicken)
2-4 tbl. Paprika (I like a combination of sweet and smoked, but this is a place to find what suits your palate)
1 bay leaf
3 tbl. flour
2 cups sour cream
With fresh chicken: simmer the chicken pieces in 3 cups of water for about 40 minutes. Separate and save the broth and chicken; allowing the meat to cool until you can comfortably handle the thighs. Pull the meat off the bones and set aside.
In a large, heavy bottomed pan, heat the cooking oil and sauté the onion, garlic, and mushrooms for about 3-5 minutes. Pour in the broth (reserved from the chicken pieces or canned), mix in the paprika, and add the bay leaf and chicken. Simmer for about 20 minutes on medium-low.
Combine the flour and sour cream, mixing thoroughly to prevent lumps. Mix the sour cream and flour into the simmering chicken, stirring thoroughly to combine. The sauce will thicken and become a wonderful creamy orange. Add salt and pepper to taste. Serve over egg noodles or rice. It's also nice to have some crusty bread to finish up the tasty sauce that lingers on the plate.