Chicken Paprikash

Ingredients:

Method:

In a pot on medium low heat, add Tomatoes, Mushrooms, Mushroom soaking Water, and Stock. Bring to a simmer, cover, reduce heat to low.
Chicken:
- In a fry pan on medium high heat, add Oil, allow to get hot. Add Chicken in batches to not crowd the pan. Lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes, turn sauté for 3 minutes more. Add Chicken to the pot, leaving Oil behind.
Stew:
- To the fry pan add Oil, if required. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Deglaze pan with Onion liquids. Sauté for 8 minutes. Add Onions to the pot, leaving Oil behind.
- To the pan add Oil if required, add Peppers, lightly season with Salt, Pepper, and Garlic Plus, sauté for 8 minutes. Add Peppers to the pot leaving Oil behind.
- Add Oil to the pan if required. Add Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 4 minutes.
- Reduce heat of the pan to medium, add a little Oil, if required. Add Garlic, sauté for 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce. Add Celery to the pot, set pan aside.
- Add Carrots to the pot, mix well.
- Cover pot, simmer for 35 minutes more.
- Slowly stir into the Sour Cream into the stew. Remove from heat.
Roux:
- In the skillet medium heat, add Butter, allow to melt, sauté for 2 minutes, (until frothing slows). Add Flour, sauté for 3 minutes stirring constantly. Add to Paprikash.
- Add Roux to Stew, mix well.
Serve with Spaetzle.