Chicken Paprikas

Chicken Paprikas

4 chicken thighs and legs,some skin left on
3 tbsp, Olivio Margarine
1 Medium Onion, chopped
3 tbsp. good Paprika (it makes a difference)
1 cup 99% Fat Free Chicken Broth
1 cup Reduced Fat Breakstone's Sour Cream
1 package of No-Yolk Noodles
6 medium sized carrots, peeled and cut into angled slices, steamed
salt and papper to taste

Begin by washing and trimming the chicken pieces of all fat. Remove most of the skin, however, you could leave on 1 thigh and/or 1 drumstick in order to increase flavor. Salt and pepper the chicken pieces and set aside.

Chop the onion and set aside.

Heat up a large frying pan and melt the Olivio, adding a couple of teaspoons of Olive Oil to prevent it from burning.

Brown the chicken pieces on both sides then remove from the pan and set on a plate. Add the chopped onion to the pan and slowly cook until the onion is soft, and caremelized. (Be careful you do not burn the onions or the butter, it will negatively affect the dish.) Add the chicken pieces back to the pan, add half the chicken broth, and the paprika. Cover, and cook slowly until the chicken is very tender. This could take 30-45 minutes, depending on the sizes of the chicken pieces.

When the chicken is done, remove the chicken pieces again to a plate, and add the rest of the chicken broth to the pan. Reduce the broth a little in order to intensify flavors. Remove the pan from the heat and add the sour cream. Use a whisk to blend the sour cream with the juices. Once blended, return the chicken to the pan. Slowly bring the dish back up to heat (do not boil), add chopped parsley or dill if desired. Serve alongside the noodles and steamed carrots.

Number of Servings: 4