Chicken Paprikash

(by Stephanie Chambers)

2 T. pork lard or butter

3 lb. chicken pieces, bone-in and skin-on

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper, diced (optional)

3 - 4 T. imported sweet Hungarian paprika

2 c. chicken broth

1 1/2 t. sea salt

1/2 t. freshly ground black pepper

3/4 c. sour cream, at room temperature

1/4 c. heavy whipping cream

3 T. all-purpose flour

Heat lard in a heavy pot and brown chicken on all sides.

Transfer chicken to a plate.

In the same pot, fry onions until golden brown.

Add garlic and tomatoes (and bell pepper, if using) and fry another 2 - 3 minutes.

Remove pot from the heat and stir in paprika, salt, and pepper.

Return chicken to pot and place it back over the heat.

Add broth so that chicken is mostly covered.

Bring to a boil, the reduce to medium-low, cover, and simmer 40 minutes.

Remove chicken to a plate.

In a small bowl, combine sour cream and heavy cream.

Stir in flour to form a smooth paste.

Stir mixture into the pot, whisking constantly to prevent lumps.

Bring to a simmer for a couple of minutes until sauce is thickened.

Add salt and pepper to taste.

Return chicken to the sauce and simmer to heat through.

(Read A Good Girl, the story the accompanies this recipe.)

Eat, Darling, Eat