Chicken Paprikash

From Ars Cookbook

Submitted by katespace

A mild yet flavorful chicken dish with a creamy sauce. One of my family's favorites!

Ingredients

• 6 tbsp butter
• 1 medium onion, chopped
• 6 tsp paprika
• 1 tsp salt
• 4 chicken bouillon cubes in 4c boiling water
• 5 or 6 chicken thighs
• 2 tbsp flour
• 1 pint sour cream

Directions

1. Brown onions in butter. Add paprika and salt.
2. Dissolve bouillon cubes in boiling water (I actually use bouillon powder instead, and if you do this, you can just add the water to the pot, and then measure in the bouillon). Add bouillon to onions, bring to boil. Add chicken, cover and turn to low. Cook 40 minutes.
3. Mix flour into sour cream (it helps to take out a bit of the liquid to help dissolve the flour, then mix that into the sour cream), add to liquid and cook 20 minutes more.
4. Serve over mashed potatoes or egg noodles. Makes about 6 servings, maybe?

If you want something a bit more spicy, substitute up to half of the paprika for hot paprika.

Gluten free: For a gluten-free version, substitute all-purpose gluten-free flour, and be sure to check the bouillon (I use Herb Ox) and sour cream (I use Daisy) for forbidden ingredients. We usually serve the dish over Tinkyada pasta.