Frida'S Szegely Chicken Gulash

• 1 whole chicken, minus giblets
• 6 large Spanish (yellow) onions, thinly-sliced
• 1 package sliced crimini mushrooms
• 1 chopped green bell pepper
• 4 cloves of garlic
• 1 tsp. dill weed (2 tsp. fresh)
• 4 cups chicken stock
• 8 T. sweet (mild) Hungarian paprika
• salt and pepper to taste
• olive oil
• (either boiled potatoes or egg noodles)
• sour cream to accompany finished dish

1. Heat 4 T. olive oil in a large stockpot over medium heat, and begin to saute the onions. Sweat them a little with a few sprinkles of salt, and allow them to go limp with the steam and oil. If needed, add more oil. Add the bell pepper and mushrooms, and cook an additional 5 minutes. Once the mushrooms are limp, press the garlic through a garlic press and then add the paprika to make a paste of sorts. Turn off heat. Add the chicken stock, stir, and place the chicken on top. Cover the bird with water, and add the dill weed, some grindings of black pepper, and a pinch of salt.
2. Slowly bring the pot to a boil, then reduce the heat to a simmer. Cover partially and stew the chicken for an hour and 15 minutes, or until the meat falls off the bones.
3. Remove the bird and any bones that have fallen off from the pot, and debone. Discard all skin and bones. Place meat back into pot, and taste for seasoning adjustments. Allow to cool for an hour or two before covering and placing into fridge overnight.
4. Reheat slowly over low heat. Serve over either boiled potatoes or egg noodles, with a couple of spoonfuls of sour cream on the side, and salt to taste. Keeps about three days in the fridge and freezes beautifully.

chicken, spanish, crimini mushrooms, green bell pepper, garlic, dill, chicken stock, sweet, salt, olive oil, potatoes, sour cream

Taken from www.epicurious.com/recipes/member/views/fridas-szegely-chicken-gulash-50141467 (may not work)