Paprika Chicken

Ingredients

• 1 chicken
• 2 medium onions
• 2–4 tablespoons sweet paprika
• 5–7 tablespoons olive oil
• 1 cup sour cream
• ¼–½ cup heavy cream
• to taste salt
• to taste green parsley
• 6–7 whole black peppercorns

Steps

1. Cut the chicken into eight pieces.
2. Add the oil to a medium sauté pan.
3. Sauté the onions for about 3–4 minutes or until they turn yellow.
4. Add the chicken, peppercorns, salt, and paprika, and stir rapidly.
5. Note that this is a lot of paprika, but it is not hot — this is a Paprikash.
6. Add water immediately to cover the meat.
7. Simmer over low heat.
8. If using, add the peppers and carrots after 10 minutes of simmering.
9. Stir occasionally until the chicken is tender.
10. If necessary, add more water, but very sparingly.
11. Do not boil the chicken — it should be almost fried in the end.
12. Expect this to take about 45–50 minutes.
13. During the last 15 minutes, stop adding water.
14. Wait until the liquid is almost boiled off.
15. Keep about a half finger of gravy on the bottom of the pan.
16. Add the sour cream and heavy cream to the gravy.
17. Stir.
18. Add fresh chopped parsley on the top.
19. Serve with dumplings, rice or mashed potatoes and salad.