1 large 2-4 pound fryer chicken
1 cup Crimini or white mushrooms, cleaned and sliced
1 medium sweet onion, chopped into slices/wedges
1/3 cup best quality paprika
1 teaspoon dill weed
1 large can chicken broth
small carton sour cream
wide egg noodles
Cut chicken into pieces as uniform as possible (I cut breasts
into quarters, not halves). Wash chicken pieces, pat dry, dredge
in flour, and season with salt and pepper. Warm Dutch oven over
coals and add small amount of olive oil, enough to cover bottom
of pan with a scant 1/2 inch of oil. Brown fryer pieces when oil
is heated, crisping all sides. Remove to platter or piece of
foil. Add mushrooms and sweet onion (I prefer Walla Walla or
Vidalia) to the Dutch oven, browning mushrooms and cooking
onions until soft. Be sure not to burn onions. Some people like
to add some sliced carrot (perhaps 1/3 cup) to the dish. The
carrots should be cooked with the rest of the veggies now.
When onions are soft and mushrooms are crisp on the edges, add
the paprika. This should be enough to coat the onion and
mushrooms well. Return the chicken to the Dutch oven and stir to
coat well. Add the entire can of broth, which should come close
to covering the fryer parts and vegetables. Add a dash of
parsley and a teaspoon of dill weed, adjusting to taste. Simmer
over fire for another 90 minutes, occasionally stirring and
turning the Dutch oven to avoid hot spots, until chicken is well
15 minutes prior to dinner, boil noodles in salted water until
al dente. Drain and keep warm.
Take 2 tablespoons of flour and mix in a small bowl with the
carton of sour cream until well incorporated. Remove chicken
parts to platter. Spoon about a cup of liquid from the pot into
the sour cream and flour and work in until thinned. Add a second
cup of oven liquid, making sure no lumps are in the mixture. Add
at once to the Dutch oven, cooking over low heat until the
mixture thickens into "paprikash" gravy.
To serve, spoon noodles onto large bowls or plates. Ladle "paprikash"
gravy onto noodles, place chicken parts atop, and finish off
with another ladle full of gravy.