Ingredients:
¼ cup of butter
3 lbs chicken pieces, bone-in and skin-on traditional and
recommended - (creates the most flavor)
2 medium yellow onions, very finely chopped
1 pound of Cremini mushrooms (white button mushrooms-
sliced about 1/8 thick to show the shape of the mushroom
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced or diced canned tomatoes
1 Hungarian bell pepper, diced (optional)
4 tablespoons of paprika (I use sweet Hungarian Paprika
2-3 cups of chicken broth (I use low sodium as you are adding salt
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat/whole milk sour cream (I prefer Breakstone’s )
1/4 cup heavy whipping cream
1 package of egg noodles, Spaetzle or Sauerkraut. Siler Floss brand Barrel Cured 1 pound package.
Directions:
I prefer to use a cast iron Le Creuset Signature Cast-Iron Round Dutch Oven, 5 1/2-Qt. Be sure it is at least 5 quart size.
Authentic Polish Style Chicken Paprikash
"For as long as I can remember my grandmother on the Polish side of my family would make this dish for me. It is one of my favorites. In Polish “Enjoy Your Meal” is – "Smacznego!" Gary