Cover of the new book "Gentle on my Mind "

Gentle on my Mind




Brooke Kincaid’s Chicken Paprikash


  • one chicken cut into pieces or the equivalent amount of thighs, legs, breasts as preferred
  • 1/2 cup flour
  • ground salt and pepper
  • 1 to 3 tbsp Hungarian paprika, depending on how spicy you like it
  • 1/8 tsp cayenne
  • 3 tbsp butter or vegetable oil
  • one onion, chopped
  • one green or red pepper, sliced
  • one tomato, chopped
  • 1 1/2 to 2 cups chicken broth
  • 1 cup sour cream

Combine flour, salt, pepper, paprika and cayenne. Dredge chicken pieces in the seasoned flour. Reserve leftover flour.

Heat butter/oil in a heavy frying pan or Dutch oven over medium high heat then brown chicken. Add onion, pepper, and tomatoes and sauté for approximately 2 minutes.

Add enough chicken broth to cover, bring to boil, then turn down and simmer for 30 to 45 minutes, until the chicken is cooked. Remove the chicken from the pan.

Mix the sour cream with the reserved flour/spice mixture. Blend in some of the liquid from the pan and stir until you have a smooth sauce, then pour slowly into the pan, stirring as you go. Simmer for 5 minutes until the sauce thickens. Return the chicken to the pan for a few minutes.

Serve the chicken and sauce with either boiled noodles, Hungarian nokedli or German spaetzel, or rice.


Sign up for Susan Lyons' newsletter, the Champagne News

Books by Susan/Savanna

Cover of the new book "Champagne Rules" - a black man and a white woman kiss in deep wine-coloured light