I prefer to use meat on the bone for chicken stews, which has so much more flavor and tends to stay more moist. So pick your best spring chicken, carve it up into serving pieces and have at it. Because some prefer meat off the bone, you can take the breast meat and bone it as I did here. You can use whichever pieces of the chicken you prefer in this dish.
2 chicken breast halves, boneless, cut into 2-3 pieces, each
1 bag pearl onions
1 red pepper, sliced
1 orange pepper, sliced
1/8 lb bacon, diced
2 Tbsp butter
2 Tbsp flour
1-1/2 cup chicken stock
1 15-oz container sour cream
2 Tbsp smoked Spanish Paprika, Pimenton
Heat a tablespoon olive oil in a large non-stick skillet and begin browning the chicken in batches. Brown both sides for 2-3 minutes per side, until bothe sides are golden. Salt and pepper to taste. Set chicken aside in a bowl.
Add the bacon and a bit more olive oil in the same skillet and heat to sizzling. Add the onions and peppers and sauté for about 810 minutes, to begin to brown and a caramelize the veggies. Remove the veggies to the bowl with the chicken.
In the same skillet, melt the butter and stir in the flour. Heat to bubbling, and cook, whisking continuously, for 3-5 minutes. Add the stock, whisking well to incorporate. Let the mixture thicken over high heat for a minute or two. Turn the heat down to a simmer and whisk in the sour cream and paprika.
Transfer the chicken and veggies to a large pot or Dutch oven. Pour the sauce over the chicken and gently fold together to mix well. Cover and simmer for about 20-30 minutes, until the chicken is cooked through. Gently stir the mixture 2-3 times during this cooking time. Serves 4-6.
Cook's Note: Try Pimenton - its not just paprika, but Spanish Smoked Paprika. It has a hint of chipotle because its smoked, and a much richer flavor than sweet paprika. You can buy it on-line easily, and it can be used to grill meats or braise fish.
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