2 1/2 or so pounds of boneless skinless chicken thighs
2-3 T of paprika (Hungarian sweet or smoked)
1 T butter
2 T vegetable oil
1 large chopped onion
3 seeded chopped plum tomatoes (you can use canned)
2 c chicken broth
1/2 (or more!) sour cream
1 pound of quartered fresh mushrooms
1. Cut up each chicken thigh into 3 pieces (remove fat); dredge them in flour
2. Heat butter and oil until butter stops spitting; quickly sautee chicken pieces about 4 minutes each in hot fat (will take several rounds) until nicely browned. Remove from pan.
3. Toss the chopped onion into the fat remaining and sautee until just translucent; add tomatoes and paprika and cook low/medium another 2 minutes
4. Add stock and simmer 2-3 minutes until slightly thick
5. Add the chicken back in
6. Cover and simmer another 40 minutes in all -- after 20 minutes throw in the mushroom quarters, stir, cover, and continue cooking
8. With heat low, add sour cream and stir until just heated through. Season to taste.
Serve with flat egg noodles and extra sour cream.
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