Chicken Paprikash

Ingredients

• 3 tablespoons corn oil

• 2 tablespoons butter

• 1 rounded tablespoon medium-hot paprika

• 1 tablespoon hot paprika

• 1 whole fresh long red chile , such as New Mexican

• 2 rounded tablespoons mild paprika

• 2-1/2 to 3-pound chicken, cut into serving pieces

• 2 medium onions, chopped

• 3 large cloves garlic, minced

• 2 tablespoons brandy

• 3/4 cup chicken stock

• 1/3 to 1/2 cup sour cream

• Salt (to taste)

Instructions

Heat the oil and butter in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and whole hot red pepper.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.