CHICKEN PAPRIKASH

Steps:

• 1. Pat the chicken dry with paper towel,. Season very generously with salt and pepper on all sides, and press it into the meat gently.
• 2. Heat the fat in a large high-sided pan over medium-high heat. When hot, add the chicken skin side down and let sit without moving until the bottom is deep golden brown, about 5-7 minutes. Flip the chicken over and repeat the process. Once both sides of the chicken are browned transfer the chicken to a plate and set aside. (Chicken will not be fully cooked through, so exercise safe handling at this point.)
• 3. Drain all but about 2 tablespoons of grease from the pan, but try to keep the cooked bits (fond) at the bottom. Return to stove and add the onions, and fry until golden brown and just starting to crisp up around the edges, about 5-7 minutes.
• 4. Add the bell pepper and cook, stirring for about 2 minutes, until it just starts to soften. Add the shallot and cook for 1 minute, stirring constantly.
• 5. Remove the pan from the burner, add the tomatoes and paprika, stirring to combine. Return pan to burner.
• 6. Add the bay leaf and chicken back to the pan, pressing it into the tomato sauce, then pour in the chicken broth until it covers most of the meat.
• 7. Bring to a boil, then cover and lower the heat to medium-low. Allow to simmer, covered for 35 minutes.
• 8. After it's simmered, turn the heat up to medium and remove the lid. In a bowl, mix the sour cream, heavy cream and flour into a smooth paste. Remove the cooked chicken to a clean plate and set aside.
• 9. Add the cream mixture to the sauce and whisk until combined with no lumps. bring to a low boil while stirring until thickened, 2-3 minutes.
• 10. Check the sauce for seasoning, add more salt and pepper if desired, also add cayenne if wanted. Add the chicken back to the pan and allow to heat through. Serve with egg noodles or potatoes.
• 11. * Substitute shallot for 2-3 cloves garlic. Cooking instructions remain the same.