By Susan Reesor
If you’re of a certain age you may remember this photo from the 1980 Milk Recipes Calendar. Back then in the pre-internet era, the free, colourful calendar insert in the newspaper was a bit of a big deal. I’ve adapted this recipe over time and keep it in my recipe book because it’s simple, has great sauce to go over egg noodles and it’s a favourite for family suppers or guests.
2-1/2 to 3 lb cut-up chicken pieces or 2 lb boneless thighs
1/3 cup all-purpose flour
1-2 Tbsp oil
1 cup finely chopped onion
1-2 garlic cloves minced
2-3 Tbsp paprika
1 tsp salt
1/2 tsp pepper
2 cups chicken bouillon or stock
1 cup milk
1 cup plain Greek style yogourt or sour cream
- Mix flour, salt and pepper together. Dredge the chicken pieces in the flour mixture. Set aside 3 Tbsp of the flour for later.
- Heat oil over medium-high heat in a large frying pan. Brown chicken. Remove chicken from pan; sauté onion until tender and add garlic towards the end, so it doesn’t burn. Stir in paprika and chicken stock.
- Return chicken to pan, cover and simmer over medium-low heat for 25 to 30 min or until chicken is tender and no longer pink inside.
- Remove chicken to a serving platter; keep warm.
- Smoothly combine reserved 3 Tbsp flour and milk. Stir into pan juices. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Blend in yogourt or sour cream; gently heat through. Pour sauce over chicken and serve with egg noodles or your favourite way to enjoy the delicious sauce.
You can still find this original recipe and many more at the Dairy Farmers of Canada website.