“I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.”
1hr 15mins

Ingredients Nutrition


  1. In a large pot, heat the oil and sauté the onion until translucent.
  2. Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
  3. Cook until the mushrooms are just softened.
  4. Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
  5. Stir and add the chicken thighs and mix.
  6. Add the tomatoes and enough stock to mostly cover the chicken.
  7. Cover and simmer slowly for approximately 45 minutes.
  8. The chicken should be falling off the bone, very tender.
  9. Remove the chicken to a deep serving plate that has been warmed.
  10. Reduce the stock a bit if it looks like it will be too much sauce.
  11. Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
  12. Heat until hot, but Do Not Boil.
  13. Pour the sauce over the chicken, and serve over buttered egg noodles.
  14. Miscellaneous Notes:
  15. Use 8 thighs if very large. "Bone in" is great.
  16. Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don’t add salt until the end, after you taste) and low-fat sour cream.
  17. The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

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