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1.
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Salt the chicken pieces and let them sit while you cut up the onions and tomato and clean the mushrooms.
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Make sure you slice the onions into long piecesdont chop them.
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Quarter the tomatoes.
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Set them aside.
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2.
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Heat a large saute pan on medium-high heat.
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Melt the butter.
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Use at least 2-3 tablespoons of it.
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3.
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Pat the chicken pieces dry then stick them in the melted butter (skin side down).
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Let the chicken sizzle in there until its browned on the outsides.
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Make sure to flip it a few times too.
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Once the chicken is browned, remove it from the pan and set it to the side.
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4.
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Add the sliced onions and mushrooms to the pan and stir occasionally for 7 minutes or so.
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5.
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Add as much paprika and black pepper as you want.
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Make sure its a deep red color though.
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You could even add some cayenne pepper for heat, if youve got it.
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Stir it up!
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6.
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Add a hefty cup of chicken broth and stir again.
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7.
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Add the cut up tomatoes and stir those in.
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8.
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Put the chicken back into the pan, skin side down.
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Nestle those little guys into the onion, mushroom and tomato bed that you created for them.
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9.
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Lower the heat, cover the pot and let your babies simmer for about an hour.
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More or less is fine.
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It depends on how much you want your chicken falling off the bone.
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More cooking equals more coming off the bone.
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10.
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Once youve simmered for about an hour, remove the pot from the heat and take the chicken out.
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Set the chicken aside for a moment but leave the sauce in the pan.
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11.
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Into the sauce, add a cup of sour cream and salt to taste.
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Stir until the sauce is an orange color.
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12.
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You can add the chicken back in to coat it or use a ladle to coat the chicken once its on the plate.
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Either way you are ready to serve.
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Enjoy!
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!
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Suggested sides: egg noodles, gnocchi, basically any grain .
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Be creative.
