Ingredients:
- 1 cut up fryer. Remove the backs,wing tips,neck and gizzards. (I like to freeze them for making a good broth)
- 2 cups flour
- 5 tsp Hungarian Paprika extra for garnish, plus dried parsley for garnish.
- 1 and 1/2 cups sour cream
- 2 bullion cubes
- 1/2 black pepper
- 1/2 tsp white pepper
- Salt
- 1 T garlic powder plus 1tsp
- oils- 1/4 cup olive oil plus a 1/3 cup vegetable oil
- one can diced tomatoes. or 8 Roma tomatoes blanched, then peeled and chopped up, liquids intact
- 1-2 cup of water
- options: 1/2 cup chopped mushrooms.
- 4 cups cooked Pasta
Place flour in a large mixing bowl. Add 3 tsp of the paprika, black pepper, garlic and a dash of salt. Wash and dry chicken thoroughly. Heat oils in a large frying pan. Lightly dredge the chicken in the flour mixture. Place skin side down and Fry until very light brown, turning as needed. Remove to a platter. Keep warm. Don't over crowd the pan. Fry in multiple sessions if needed.
Place the tomatoes in a large pot. Add the water to make about 6 cups of liquid all together. Add the bullion, rest of the paprika, the white pepper and the last of the garlic powder. Mix well. Bring to a low simmer. Add the chicken carefully so that you don't splatter yourself. Place breasts and thighs skin side down. Cook in a simmer, until juices run clear when the breast is poked with a fork. About 35 minutes. After 25 minutes add mushrooms if using. Can be put in a crock pot on high for 8 hours. Remove chicken to a platter, keep warm.( at this point I remove and discard skin, but that's a matter of preference)
Turn sauce off, add sour cream and mix well. Place chicken on precooked pasta, then top with the sauce. Garnish with a nice sprinkling of paprika and dried parsley flakes.
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