Recipes

Ingredients

• 2 tbsp (30 mL) canola oil
• 8 small bone-in chicken thighs (3 lb/1.5 kg)
• 1/2 tsp (2 mL) each salt and pepper
• 1 onion, sliced
• 1 red pepper, sliced
• 2 cloves garlic, minced
• 4 tsp (20 mL) Hungarian paprika
• 2 tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) reduced-sodium chicken broth
• 1 cup (250 mL) strained puréed tomatoes (passata)
• 4 bay leaves
• 4 oz (125 g) Mastro® Hungarian Salami, chopped
• 1 cup (250 mL) sour cream, divided
• 2 tbsp (30 mL) finely chopped fresh parsley

Directions

1. Pat chicken dry with paper towel; season with salt and pepper. Heat oil in large high-sided skillet or Dutch oven set over medium heat; cook chicken in batches for 8 to 10 minutes or until browned all over.
2. Transfer chicken to plate; keep warm. In same skillet, cook sliced onions, peppers, garlic and paprika for 5 to 8 minutes or until slightly softened. Sprinkle flour over top; cook for 1 minute.
3. Slowly whisk in broth. Stir in tomatoes and bay leaves; bring to boil. Add chicken and salami to pan. Reduce heat to medium-low; simmer for 25 to 35 minutes or until chicken is tender and cooked through and sauce is thickened.
4. Reduce heat to low. Whisk together half of the sour cream with 1/2 cup (125 mL) sauce. Stir back into sauce; cook for about 1 minute or until sauce is heated through (do not boil). Remove and discard bay leaves. Sprinkle with parsley; serve with remaining sour cream.
5. Tip#1: Serve on a bed of noodles, potatoes or rice.
6. Tip#2: Alternatively, use boneless chicken thighs.