Chicken Paprikash

This is an internet recipe. This was a favorite of Josef Riffner who lived in Kernei which is Kljajicevo Serbia today. I found a note in Ancestry.com where a descendent said that he liked paprikash and beer the best.

3 to 4 lbs	chicken legs and/or thighs
1 TBLS	neutral oil, like canola
3 TBLS	unsalted butter
1	large yellow onion (diced)
3 cloves	garlic (chopped)
3 TBLS	Hungarian paprika (sweet or hot or a combination)
3 TBLS	flour
1 Cup	crushed tomatoes (or 1 large ripe tomato chopped)
1 Cup	Chicken broth
1 lb	egg noodles
3/4 Cup	sour cream
1	bell pepper (optional)
1 can	mushrooms (optional)

Preparation

1. Heat oven to 400 degrees
2. Season chicken aggressively with salt & pepper
3. Heat oil & 1 TBLS butter in oven-safe pan (i.e. dutch oven) on high flame until butter is foaming.
4. Sear chicken in batches, skin side down (5 to 7 minutes)
   
   
5. Pour off all but 1 or 2 TBLS of the accumulated fat in the pot.
6. Turn stove to medium heat and cook onion, stirring frequently, scraping up browned bits of chicken skin, until onion has softened and gone translucent. (5 minutes)
7. Add garlic and chopped bell pepper and continue stirring (3 to 4 minutes)
8. Add Paprika and flour and stir well to comine
9. Cook mixture until fragrant and taste of the flour has been cooked out. (4 to 5 minutes)
   
   
10. Add tomatoes and broth
11. whisk until smooth then nestle chicken back in the pan skin side up.
12. Put pot into the oven (without lid) and cook until the chicken has cooked through and the sauce has thickened slightly (25 to 30 minutes)
    
    
13. Meanwhile boil salted water for egg noodles.
14. Cook noodles until almost completely tender (7 to 8 minutes)
15. Drain noodles & toss in bowl with 2 TBLS butter
    
    
16. Pladce chicken on top of noodles
17. Add sour cream to the sauce
18. stir to combine and ladle it over the whole (chicken + noodles)