Sunday, December 20, 2009
This is so very easy and great to make on the nights between more complicated holiday meals. Use chicken thighs on the bone, as the bones make the sauce infinitely better. If you must, use boneless (you can even use chicken breasts, just don’t tell me).
1 large yellow onion, chopped
2 tablespoons vegetable oil
1 tablespoon smoked paprika
2 tablespoons sweet paprika
3 tablespoons flour
2 and ½ cups chicken stock
1 tin chopped or cherry tomatoes (including juice)
10 chicken thighs, bone-in or boneless, skin removed
½ cup sour cream (regular or reduced fat but not fat free)
1) Preheat oven to 375F (180C). In a deep, oven-proof pot, sauté the onion in the vegetable oil until limp, then add in the paprika and continue to sauté for just a minute.
2) Mix or shake the flour with the chicken broth, until there are no lumps and add to the onions. Tip in the tin of tomatoes and snuggle the chicken thighs in there, making sure they are covered in the sauce. Cover the pot and place into the oven. Bake for one to one and a half hours until the meat is falling off the bone. Remove the chicken thighs from the sauce and shed the meat (discard the bones). Stir the sour cream into the sauce, then add the shredded chicken back into the pot and serve.
Serve with broad egg noodles, or if you are feeling adventurous, fluffy dumplings. Serves 6