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1.
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Preheat oven to 350 degrees F. Season chicken all over with kosher salt, freshly ground black pepper and add a dash of smoked Spanish paprika on the skin side.
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2.
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Heat a Dutch oven over medium-high heat and add the vegetable oil.
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3.
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Put the cup of flour in a shallow bowl.
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Dredge chicken in flour and knock off any excess and immediately place chicken in hot oil, skin side down and cook until the skin is browned and crispy.
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Reduce the heat to medium, turn the chicken over and cook for an additional 3 minutes.
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Remove chicken to a plate to rest.
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Add the 2 tablespoons of butter to the pot to melt and scrape up some of the cooked bits from the chicken.
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4.
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Add the chopped onion to the Dutch oven and sweat (cook stirring until the onions begin to release their moisture).
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Add mushrooms and cook stirring gently for 2 minutes then stir in 1 tablespoon of olive oil and both paprikas stirring for 1 minute more.
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5.
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Add the container of chicken stock concentrate and stir until dissolved, then add the chicken stock and bring to a boil.
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6.
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When the stock is boiling, return the chicken breasts to the liquid, skin side up.
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Cover the pot and place in the oven.
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7.
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While the chicken is in the oven, mix the sour cream and 2 teaspoons of flour until completely blended; set aside.
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8.
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After 45 minutes, remove the pot from the oven to the stove top and transfer the chicken to a plate covering it with foil to keep hot.
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9.
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Stir 1/4 cup of the braising liquid from the pot into the sour cream mixture to temper and thin it slightly.
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Bring the braising liquid to a boil over medium heat.
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Slowly add the sour cream mixture to the braising liquid, whisking until smooth.
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Turn heat to low and continue whisking for 5 minutes until thickened.
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Serve with buttered Kluski style egg noodles, ladling the gravy over the chicken and noodles.
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I use my 8-quart oval Dutch oven for this dish.
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Its the perfect size to handle all of the duties requiredsearing the chicken, preparing the braising liquid and of course the braising and finishing.
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I can also use the same pot when cooking this for 4 people.
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Experiment with the quantity and type of paprika you use.
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Ill occasionally replace the sweet smoked variety with a hot smoked Spanish paprika for an even further departure from the original dish.
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To serve four persons, dont double the recipe unless youre doubling the size of the braising vessel.
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(You dont want to boil the chicken in the liquid!)
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To increase the quantity of available sauce, which is the integral component in this dish, make these changes: Double the quantity of red onion and mushrooms; increase the amount of sweet paprika to 2 tablespoons and the chicken stock to 2 cups; use 3 teaspoons of flour in the sour cream mixture.
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Of course, use 4 chicken breast halves!
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Adapted from a recipe in The Joy of Cooking.
