Categories: dinner


  • 1 TBS olive oil
  • 2 TBS butter
  • 1 (3 1/2 to 4 lb) chicken, cut up
  • 1/2 cup plus 1 TBS flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 TBS paprika, divided
  • 2 scallions, sliced, use green
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 cups button mushrooms, sliced
  • 1 bay leaf
  • 1 cup cups chicken broth
  • 1 bay leaf
  • 1/2 cup sour cream


  1. Pat the chicken dry with a paper towel. Put 1/2 cup of flour, 1/2 tsp salt, 1/8 tsp pepper and 1/2 tsp paprika in a shallow dish and mix. Dredge chicken in the flour, coating lightly.

  2. In a large skillet or dutch oven heat 2 TBS olive oil and 1 TBS butter. Brown the chicken on medium-high heat in batches and set aside.

  3. Add the remaining butter in the skillet and add scallions. Saute’ for 3 minutes and add garlic. Cook for 1 minute and add the mushrooms. Cook for 5-7 minutes until the mushrooms release their liquid and it evaporates slightly. Add red pepper flakes and 1 1/2 TBS paprika and cook for 2 minutes.

  4. Add 3/4 cup of chicken stock and bay leaf and bring to a boil. Reduce heat and simmer with the lid on for 45 minutes, until the chicken is fully cooked, turning half way through.

  5. Remove the chicken and reserve.

  6. Spoon off any excess grease from the liquid in the dutch oven and remove the bay leaf. Increase the heat and boil the liquid until it reduces to 1 cup, about 5 minutes Remove for the heat and slowly stir in the sour cream. Make a slurry with the remaining 1 TBS flour and 1/4 cup chicken broth. Return the dutch oven back to the stove and heat over a medium heat. Whisk the slurry into the sauce and simmer while stirring until it thickens. Return the chicken and the juices back to the pot and heat through.

  7. Serve over wide noodles.

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