Chicken Paprikash (Popperkosh)

This is an old family recipe that was given to my great grandmother by a hungarian friend. It has been modified a lot through the years from the original version but from what I can tell they were all good changes. The most noticable differences from other paprikash recipes I've seen is the tomato juice and pimentos. This in one of my 13 year old daughters all time favorite dishes. Hope you enjoy!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

•  flour, and
•  cooking oil, as needed
• 6 -8  pieces  bone in chicken (sliced pork loin can be substituted)
• 0.5 (46 ounce) can tomato juice
• 1 (8 ounce) can mushrooms
• 1⁄2 cup  chopped celery
• 3⁄4 cup  chopped onion
• 1⁄4-1⁄2 cup pimiento
• 2  tablespoons paprika, if desired (or more) (optional)
•  salt and pepper, and
•  parsley, to taste
• 1  pint sour cream

Directions

1. Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat.
2. *If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
3. Serve over cooked egg noodles or rice.