Eric Seitz, co-owner of Pitchfork Farm In Burlington, Got This Hearty, Earthy Recipe from His Hungarian Grandmother.
Ingredients
- 8 bone-in, skin-on chicken thighs, legs, or split breasts, trimmed
- Kosher salt and freshly ground black pepper
- Garlic powder
- 2 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 1 red bell pepper, stemmed, seeded, and thinly sliced
- 2½ cups low-sodium chicken broth
- 2 tablespoons sweet Hungarian paprika
- 1 large tomato, seeded and chopped
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- Chopped fresh parsley
Preparation
Season the chicken with salt, pepper, and garlic powder to taste. Heat the oil in a large skillet over medium-high heat. Working in batches, add half of the chicken pieces and brown, about 3 minutes per side, then transfer to a platter. Repeat with the remaining chicken.
Using the same skillet for browning the chicken, add the onions and bell peppers.
Reduce the heat to medium and cook, stirring often until the onions are soft and translucent. You may need to add a little oil to the pan. Return the chicken back to the skillet with the onions and peppers. Stir in the broth and paprika and bring to a simmer. Cover and cook until the chicken has cooked through, about 30 minutes.
Remove the chicken from the skillet and stir in the tomatoes. Whisk together the sour cream and flour and stir into the sauce; cook until heated through. Season with salt to taste, sprinkle with parsley, and serve.
About this recipe
Recipe and photography courtesy of and reprinted from The Vermont Farm Table Cookbook – Homegrown Recipes From The Green Mountain State by Tracey Medeiros | Photography by Oliver Parini. Published by Countryman Press, 2023.
