Authentic Chicken Paprikash

2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor)

3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper, diced (optional)

3 to 4 tablespoons quality, genuine imported sweet Hungarian paprika

2 cups Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)

or Aneto low sodium chicken broth

1 ½ teaspoons sea salt

½ teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

¾ cup full fat sour cream , room temperature (important to avoid lumps; be sure also to use full fat)

¼ cup heavy whipping cream

Directions at daringgourmet.com

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