Chicken Papasavvas (Paprikash)

1. Salt the chicken pieces and let them sit while you cut up the onions and tomato and clean the mushrooms. Make sure you slice the onions into long pieces—don’t chop them. Quarter the tomatoes. Set them aside.

2. Heat a large saute pan on medium-high heat. Melt the butter. Use at least 2-3 tablespoons of it.

3. Pat the chicken pieces dry then stick them in the melted butter (skin side down). Let the chicken sizzle in there until it’s browned on the outsides. Make sure to flip it a few times too. Once the chicken is browned, remove it from the pan and set it to the side.

4. Add the sliced onions and mushrooms to the pan and stir occasionally for 7 minutes or so.

5. Add as much paprika and black pepper as you want. Make sure it’s a deep red color though. You could even add some cayenne pepper for heat, if you’ve got it. Stir it up!

6. Add a hefty cup of chicken broth and stir again.

7. Add the cut up tomatoes and stir those in.

8. Put the chicken back into the pan, skin side down. Nestle those little guys into the onion, mushroom and tomato bed that you created for them.

9. Lower the heat, cover the pot and let your babies simmer for about an hour. More or less is fine. It depends on how much you want your chicken falling off the bone. More cooking equals more coming off the bone.

10. Once you’ve simmered for about an hour, remove the pot from the heat and take the chicken out. Set the chicken aside for a moment but leave the sauce in the pan.

11. Into the sauce, add a cup of sour cream and salt to taste. Stir until the sauce is an orange color.

12. You can add the chicken back in to coat it or use a ladle to coat the chicken once it’s on the plate. Either way you are ready to serve. Enjoy!!

Suggested sides: egg noodles, gnocchi, basically any grain . . . Be creative.