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1
Heat the oil or fat (don't use butter) in a heavy bottomed, eight quart stock pot over medium high heat.
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2
Saute the chicken until browned on all sides. A four quart sauce pan can be used, but it may splatter.
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3
Remove the chicken and add the carrots, celery, and onions.
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4
Saute these until the onions are translucent(about 4 minutes).
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5
Add the garlic and stir for another 30 seconds or until you get a strong garlic smell.
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6
Pour the wine into the pan (shedding a tear, of course) and stir until you can stick your nose over the pan and it doesn't burn. This means that most of the alcohol has cooked out.
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7
Return the chicken to the pot and add the stock and paprika. If the chicken is not covered in liquid, add water until it is.
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8
Stir to make sure all of the paprika is mixed in with the liquid. The liquid should have a deep red color. If not, add more paprika.
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9
Bring this to a boil.
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10
Once the liquid is boiling, reduce the heat to low and simmer for at least 2 hours. Feel free to stir every once in a while.
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11
After simmering, remove the chicken meat and bones (if any).
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12
Mix the flour and water together in a cup or bowl.
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13
Bring the remaining liquid and vegetables to a boil.
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14
Slowly whisk in the flour-water mixture until it thickens.
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15
Remove from the heat and whisk in the sour cream until it is dissolved.
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16
To serve, put the meat on a plate and pour the sauce over it. For an extra treat, check out the dumpling recipe!
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17
Cooking tip: Add Paprika to the thickening flour. It hasn't bit me yet.
