Chicken Paprikash

Sauté diced onion in light vegetable oil until the onion starts to turn gold; however, do not let it brown. Add paprika and cook for 1 minute. Turn off heat. Add tomato sauce. Taste for salt. You may not need any because of the chicken broth.

Add chicken pieces and submerge. Then strew strips of green pepper over all. Do not stir at this point. (You can stir after 20 minutes to make sure nothing is sticking to the bottom of the pan.) Put a cover askew on pan, and cook on simmer for 45 minutes to 1 hour.

The sauce should be thick enough to coat a spoon, like heavy cream. If it isn’t, you can thicken it with a slurry made of water and flour or heavy cream and flour. or remove the chicken and turn the heat up to reduce some of the liquid until it reaches the consistency I want. Then put the chicken back in.

Turn off the heat, and add the sour cream. Stir to get a marbled effect.

Serve with spaetzle or egg noodles, buttered green beans, and cucumber and sour cream salad