Paprikash is sometimes finished with sour cream. Grandma Anna, who came from Hungary, used heavy cream instead.
4 chicken breasts, skinless, bone in
6 onions, sliced
1 Tbsp salt
1 Tbsp Hungarian paprika*
1 green bell pepper, diced
2 medium tomatoes, diced
1 pint heavy cream (be careful that you are not using cream that has been sweetened)
Flour, on hand just in case the gravy needs thickening
Heat a large, lightly oiled skillet on medium heat. Place all of the onions in the skillet. Cook and stir until onions are slightly translucent.
Place chicken breasts on top of the onions. Season with salt and paprika. Cover and let simmer for about 90 minutes or until the meat is very tender and falling off the bones.
Turn heat to very low, uncover, and remove chicken to a plate. Allow to cool. When chicken is cool, remove meat from bones. Place meat back in skillet. Discard the bones.
At this point, you will have a lot of liquid in the skillet. Remove about half the liquid to an appropriate receptacle; place in the refrigerator.
Add the pepper and tomatoes to the skillet. Cook ten minutes or until the vegetables are soft.
For the gravy, slowly pour one cup of the heavy cream into another skillet. Stir, taking care that the liquid does not boil. It is up to you on how thick you like your gravy. The cream will thicken it some. (Sour cream can be substituted for the heavy cream.) You may want to add additional cream or, to thin, add the liquid you set aside.
Nancy likes her gravy thick, so she makes a slurry out of a few Tbsp of flour fully dissolved in half a cup of COLD liquid. The liquid can be the set-aside pan juices, or cream or water. Add the slurry by increments, stirring frequently, until the gravy is to your liking.
Delicious with spaetzle (a kind of dumpling) or noodles.
*Hungarian paprika can be found in most grocery stores. Do not use other paprika.