Serves 4.

2medium onions, minced
2 tbsplard
1chicken (∼3 lb), cut up
1large, ripe tomato, peeled and diced
1 1⁄2 tbsp``Noble Rose'' paprika
1 tspsalt
1green pepper, sliced
2 tbspsour cream
1 tbspflour
2 tbspheavy cream

Use a 4- or 5-quart saucepan with a tight-fitting lid. Cook the onions in the lard, covered, over low heat for about 5 minutes. They should become almost pasty, but definitely not browned.

Add chicken and tomato and cook, covered, for 10 minutes.

Stir in paprika. Add 1⁄2 cup water and the salt. Cook, covered, over very low heat for 30 minutes. In the beginning, the small amount of water will create a steam-cooking action. Toward the end of the 30-minute period, take off lid and let the liquid evaporate. Finally let the chicken cook in its own fat and juices, taking care that it does not burn. (If the chicken is tough, you may have to add a few more tablespoons of water.)

Remove chicken pieces. Mix the sour cream, flour, and 1 tbsp cold water, and stir in with the sauce until it is very smooth and of an even color. Add green pepper, replace chicken parts, adjust salt. Put lid back on casserole and over very low heat cook until done.

Just before serving, whip in the heavy cream.

(Recipe courtesy of Judit Györgyey Ries.)