Pat chicken dry. Season with salt and pepper. In a large skillet, heat 1 tablespoon each butter and oil. Add chicken pieces skin side down and saute’ until golden brown on bottom; turn and brown the other side. Remove chicken from the pan and set aside.
Pour off excess fat. Heat skillet, add garlic and onions and saute’ until light golden. Push onions to one side of pan, add mushrooms and, if needed, add more butter and oil. Saute’ until softened. Sprinkle onions and mushrooms with paprika, stirring until coated. Add chicken stock. Bring to a boil, scraping up bits from the bottom of pan.
Return the chicken to skillet along with chile peppers. Cover pan and simmer until chicken is tender, about 25 to 30 minutes, spooning pan juices over chicken occasionally. Remove chicken to a platter and keep warm. Skim off any fat from surface. In a small bowl, whisk and blend the flour into the sour cream, then stir into simmering stock. Simmer 5 to 7 minutes longer, stirring until sauce is thickened. Return the chicken to skillet and simmer for a few more minutes, spooning sauce over the pieces. Serve over noodles. Garnish with chopped chives or parsley.
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