From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
- 2 chickens, 3 or 3-1/2 pounds each, cut up
- 1/2 cup butter
- 2 large onions, chopped
- 3 tablespoons Hungarian or sweet paprika
- 1/2 large bell pepper
- 1 teaspoon salt
- 1 cup sour cream
- 2 tablespoons flour
Put chicken pieces in ice water and let soak about 1/2 hour. (Remove chicken pieces from water when ready to put in skillet.) Melt butter in heavy skillet and saute onions until golden brown. Remove skillet from fire and add paprika (paprika burns easily and can taste bitter if burned). Mix well. Add drained chicken pieces, stir with paprika and onions, getting each chicken piece well coated with paprika. Add green pepper and salt. Cover and simmer over low heat until chicken is tender, about one hour. (Don't let chicken get too done or it will fall apart.) Remove pieces of chicken to a platter and keep warm. Discard green pepper. Blend flour into sour cream, add to gravy stirring with a whisk until smooth. Cook over low heat stirring constantly until hot. Taste; add salt if necessary. Do not let it boil or the sour cream might curdle. If you are not ready to serve the chicken, put the chicken in the gravy, ladle gravy over the chicken and cover. Keep flame low.
Serve with drop dumplings, rice or noodles.