Boreegard Gooses Chicken Paprika

Here is another fabulous recipe from Boreegard aka Mike O'Neil

The only vegetable you’ll find in most classic recipes for chicken paprika is sliced onion; though the more daring ones may have you add a little chopped garlic as well. With all that delicious simmering stock, the cook would be remiss if he or she did not add other items from nature’s cornucopia as well. As you’ll see, that’s just what I have done, to good effect if I do say so myself. I admit, the recipe is a little busy, but it’s worth it. I salivate just thinking about the end product.

INGREDIENTS

Two tablespoons butter and two tablespoons olive oil.
A medium onion sliced thinly.
3 cloves of garlic, minced and chopped.
½ a jalapeno pepper, de-seeded and chopped.
A pound of hot Italian sausage, cut into ½ inch portions.
A small fryer chicken, brined and cut in pieces.
4 tablespoons flour.
2 cups chicken stock.
½ pound mushrooms sliced thinly.
A small zucchini –sliced and diced.
A large horse carrot—sliced and diced.
A small parsnip—sliced and diced.
A tomato—sliced and diced.
1 bay leaf.
¼ cup sweet Hungarian paprika.
1 tsp. salt.
Ground pepper to taste.
Fresh lemon zest and a teaspoon or so of lemon juice.
1 to 1 ½ cups sour cream.

TO DO

In a large frying pan:

Heat butter and oil.
Brown sausage and chicken parts and then remove.
Sautee onions, garlic, peppers until limp.
Add flour and mix.
Add stock, chicken (except the breast), and the rest of the ingredients (except for the sour cream and lemon juice).
Bring to boil, then lower heat to slow simmer and cover frying pan.
Let simmer slowly for ten minutes.
Add white meat, cover, and simmer 12 minutes more.
Remove chicken.
Add sour cream, lemon zest and lemon juice and heat slowly until just on the verge of bubbling.
Return the chicken and stir till all is warm. The stock should be fairly thick at this point. If it isn’t add more flour.

Goes nicely with rice, noodles, or spatzle.

Serves four to six.