Creamy Paprika Chicken Dinner (Print Version)

# Ingredients:

01 - 2 tablespoons butter or pork fat.
02 - 3 pounds skin-on, bone-in chicken parts.
03 - 2 medium yellow onions, chopped small.
04 - 2 cloves garlic, finely chopped.
05 - 2 Roma tomatoes, diced after removing seeds.
06 - 1 Hungarian bell pepper, cut into small cubes (if you want).
07 - 3-4 tablespoons sweet Hungarian paprika.
08 - 2 cups chicken stock.
09 - 1 1/2 teaspoons sea salt.
10 - 1/2 teaspoon black pepper.
11 - 3 tablespoons regular flour.
12 - 3/4 cup room temperature full fat sour cream.
13 - 1/4 cup heavy whipping cream.

# Instructions:

01 - Warm the fat in a sturdy pot and get chicken golden on each side. Set chicken aside.
02 - Cook onions till they turn golden brown. Toss in garlic and tomatoes, let them cook 2-3 minutes. Take off heat before adding paprika.
03 - Put chicken back and pour in stock. Let it bubble gently with lid on for 40 minutes until chicken feels soft.
04 - Blend flour with the sour cream and heavy cream. Mix into the pot and let it bubble until it gets thick.
05 - Add chicken back to the thickened sauce and warm everything up before you serve it.

# Notes:

01 - Using pork fat makes the dish taste more authentic.
02 - Don't settle for anything but real Hungarian paprika.
03 - People in Hungary usually eat this with nokedli dumplings.