 |
|
- meat from 1 large chicken, or 4 large boneless chicken breasts, or 8 large boneless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 1 large (or 2 small) bell peppers, chopped
- 1 large (or 2 small) tomatoes, finely chopped
- 1 Tbsp. oil (I prefer coconut oil, but any cooking oil will work)
- 1 Tbsp. paprika (preferably Hungarian)
- 1 tsp. white pepper
- 1/2 cup white wine
- 1 Tbsp. salt
- 1 cup cold water
- 1/4 cup flour
- sour cream
Sauté onions, peppers, and tomatoes in oil over medium heat until onion is clear and soft (approximately 10 minutes). Add chicken pieces, salt, pepper, and wine. Cover and cook over low heat until meat is cooked thoroughly and is tender, stirring occasionally. Remove chicken to a casserole dish.
Keep remaining liquids in the pan. In a bowl, whisk flour into water until the mixture is smooth. Remove any lumps. Heat the liquids to a slow boil and whisk in the flour mixture. Cook until thickened, stirring constantly. Remove from heat and whisk in sour cream to desired thickness. Add to chicken. Serve over noodles of your choice. Our family prefers homemade spaetzle or pearl noodles.
