VOLUME 1 - Kilimanjaro Foods

and
the vermouth until well blended in the liquid. Stir in the remaining
parsley and season with salt and pepper to taste.
To Serve, cut the rolls into 1/2-inch slices and spoon the sauce over
them.
Kuritsa S Paprikoy (Chicken Paprikash)
Servings
T butter,sweet
onion,large,chopped
T paprika
T oil
chicken,4 lb
pepper,green bell
pepper,red bell
4 tomato,large
1 salt,to taste
1 pepper,to taste
1/4 t marjoram
1 c chicken stock
2 T sour cream
3 T cream,heavy
1 T parsley,fresh
Melt the butter in a large Dutch oven over medium-low heat. Add the
onion and saut, stirring occasionally, until softened; about 5 minutes.
Add the paprika and stir until the onions turn reddish brown. In a
large skillet, heat the oil over medium heat until it sizzles. Brown the
chicken on all sides. Drain on a paper towel. Transfer the chicken to
the Dutch oven with the onions. Add the peppers and cook over
medium heat, stirring, for five minutes. Stir in the tomatoes, salt and
pepper, marjoram, and the stock, then reduce the heat to low, cover
the pot tightly, and simmer until the chicken is very tender; about 40
minutes.
Meanwhile, in a small bowl, whisk together the sour cream and heavy
cream. With a slotted spoon, transfer the chicken to a heated platter.
Whisk a little of the hot sauce into the sour cream mixture, then add
the mixture to the sauce in the Dutch oven. Reduce over high heat
until slightly thickened. Serve the chicken with the sauce spooned
over it, sprinkled with a little paprika and parsley.