Anna's Hungarian Chicken

(makes 4-6 servings)    requires an immersion blender, or other blender / food processor.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green pepper, seeded and chopped
• 1/2 red pepper, seeded and chopped (optional)
• 6 tomatoes, large on-the-vine preferred, cored and chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tablespoons paprika
• 2 bay leaves (must be removed prior to puree)
• 5-6 chicken thighs, or a whole chicken parted out, prefer skin on during cooking
• 1 tablespoons all-purpose flour
• 8 ounces sour cream

Directions

1. In a stew pot or dutch oven with lid, coat the bottom with olive oil.
2. Wash and chop veggies, and place in oiled stew pot with salt, pepper, paprika, and bay leaves.
3. Place chicken atop the chopped veggies. Washing optional, whatever's safe.
4. Cover and cook over medium heat for about 30-35 minutes. Do not open lid during cooking. Some yummy carmelization may occur, but shouldn't burn if using medium heat.
5. Check chicken for doneness, continue another few minutes if needed.
6. Remove from heat and allow to cool uncovered while preparing chicken.
7. Remove chicken and fillet, discarding skin, bones, fat, & cartilage. Bite-sized pieces of chicken are preferred. Cover and save.
8. Remove and discard bay leaves. VERY important!
9. Sprinkle 1 tbs flour over veggies for thickening.
10. With a standard blender/processor or immersion blender, puree the veggies until gravy-like.
11. Stir in 8oz of sour cream.
12. Add the chicken pieces back to the pan and coat with sauce.
13. Salt to taste, usually another 1/4 to 1/2 teaspoon is needed.
14. Serve over white rice or egg noodles, topped with a little fresh parsley. Green peas are a perfect side dish.