Chicken Paprikosh

I renovated this recipe from my youth, making a newer, easier, healthier version. The sour cream adds a bit of fat, but it’s still lower-fat than the original recipe, and it seems to be a crowd-pleaser. Serves 4.

Prepare ahead of time, use leftovers, or fresh grill: > 3 to 4 c. cooked, boned chicken, in 1 to 2” chunks

Also prepare peppers, chopping into ½ ” diced pieces: > 1 sm. green pepper > 1 red pepper

Grill the diced peppers in very hot skillet for a few minutes, in a little olive oil, with a splash of water to steam them a bit. Set cooked peppers aside.

Cook the following until tender, rinsing, cooling, and tossing with a bit of olive oil to keep it from clumping: > 8 oz. or so dry fettuccini (or your choice of pasta)

In iron skillet or saucepan, mix: >¼ c. olive oil > ¼ c. fl our > 1 TBS. paprika > 1 tsp. salt > ½ tsp. pepper > ½ TBS. chopped, fresh garlic

Slowly add: > 1½ c. chicken stock

Bring mixture to a boil. Boil and stir for 2 minutes. Turn off heat, adding last: > ½ c. sour cream > The cooked chicken chunks > Diced, cooked peppers

Serve over the cooked pasta, with a side dish of steamed green vegetables, as desired, for extra color.

Order Jennifer Cote’s cookbook, From the Land of Milk and Honey, online at Winepress Books. (Or at Amazon.com)