“I consider this a chicken version of beef stroganoff. Its one of my favorites. I like using shells as the pasta because it picks up a lot of the sauce. The chicken always comes out tender and falling off the bone. I just use chicken legs but I've used breast before too.”
READY IN:
1hr 35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4 qtr or larger kettle, melt butter and oil together. Add chicken pieces and season with salt and pepper. Brown chicken on all sides. Remove from kettle and set aside.
  2. Add onion to kettle and sauté until glossy. Add paprika and stir until mixed well with onions.
  3. Add chicken back inches Pour chicken broth over to cover chicken (remember this is the amount of the sauce for the noodles later.
  4. Cover and slow boil the chicken until tender – about 45 minutes Remove from heat.
  5. In a small bowl, mix sour cream and flour until well mixed. Add some broth to liquefy somewhat in order to pour easily back into kettle. BE SURE the broth is not too hot or it will curdle the sour cream. Using a whisk, stir in sour cream until sauce is free of lumps and nice and smooth.
  6. Set back on stove and simmer very slowly as not to form bubbles and curdle sauce.
  7. Serve chicken over a bed of noodles or pasta per your liking.
  8. Enjoy!

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