Score another WIN for the old timers! This recipe is most certainly a keeper – Rich asked if it had sour cream in it, and I allowed as that it did – about a half cup. He then thought that it made a healthier substitute for my beef Stroganoff – one of his favorite dinners.
Since my Stroganoff has a full 16 oz. of sour cream in it, I think it may well be – even with condensed tomato soup as the base.
•4 lb chicken parts
•1/3 cup seasoned flour
•1/3 cup shortening
•2 cans condensed tomato soup
•2 (4 oz) cans sliced mushrooms, drained
•1/2 cup chopped onion
•1/2 cup diced green pepper (I added this to the recipe)
•1 tbsp paprika
•1 large bay leaf
•1 cup sour cream
I cut the recipe in half, using two chicken breast halves in place of four pounds of chicken pieces. I also added diced green pepper along with the onion, and sautéed them along with the ‘shrooms after browning the chicken and before adding the soup, water, paprika and bay leaf. I also finished it, covered, in the oven at 350º. A note on the ‘shrooms; the recipe called for canned, and that’s what I used since we had some in the pantry, but next time – and there WILL be a next time! – I’ll use fresh. This is my take on the original recipe – with just a few tweaks – if you want the real original, I’ll add it to the bottom of this post)
Soak the chicken in buttermilk, then coat in the seasoned flour (I added paprika, parsley, and Garlic Garlic). Brown in the shortening and remove. Add onion, pepper and mushrooms and sauté, scraping up any crusty bits. Drain, if needed (I find that by the time I’ve done the veggies, what oil there was is basically gone). Stir in the soup, paprika and bay leaf, then add the chicken. Cover and simmer for 45 minutes, or, finish in a 350º oven for about the same time, stirring occasionally.
When done, remove bay leaf and stir in sour cream. Serve with buttered noodles (I like poppy seed, too).
Actually, this recipe is a lot like one I used to make called Country Captain Chicken (not to be confused with Kentucky Colonel) – floured and browned chicken with sautéed garlic, onion, peppers and ‘shrooms cooked with tomatoes and herbs, then served over rice. Using the diced canned tomatoes instead of soup, and no sour cream would be healthier; and I have to say, it was always one of my favorites, but Rich wasn’t really feeling the love, so I don’t make it all that often. I’m unsure if it’s the sour cream, paprika, or buttered noodles that made Chicken Paprika (much) better tasting to him – I suspect it’s the cream and the noodles, in that order 😉 – but I’m happy to have another chicken option for dinner.