Chicken Paprikash

I adapted this from a recipe by Pierre Franey that originally appeared in the New York Times. You may use 1 cup water plus 2-3 chicken bouillon cubes instead of the broth.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium onion, chopped
• 1 -2  garlic cloves, minced or 1⁄2 teaspoon garlic powder
• 2  teaspoons  oil
• 1  chicken, cut up
• 1  cup rich chicken broth
• 1  tablespoon sweet Hungarian paprika (or to taste)
• 8  ounces sour cream
• 1 -1 1⁄2 tablespoon flour
•  salt

Directions

1. Saute onion and garlic in oil.
2. Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce.
3. Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot – mix with sauce. Cook 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.
4. Serve with buttered noodles or rice.