Chicken Paprikash With Rhubarb, Cherry, And Red Pepper

• 4 free range airchilled small chicken breasts, bone in and skin on
• 4 tablespoons flour mixed with 1 tbl of sweet smoked paprika for dredging chicken
• 1/4 teaspoon freshly ground black pepper
• oil for browning chicken (grapeseed or olive)
• 1 tablespoon Hungarian sweet smoked paprika (or plain sweet paprika is ok)
• 1/3 cup Rainier cherries, pitted, if available, black cherry tomatoes are an alternative
• 1 stalk of rhubarb chopped, with some of their stringiness removed
• 1/2 cup red bell pepper, sliced lengths, @ 1/4" wide
• 1 cup red onion loosely chopped
• 1 cup dry white wine
• 1 cup sour cream (or Greek yogurt)
• 3 tablespoons chopped flat leaf parsely
• kosher salt to taste
• additional paprika for garnish

1. Dredge your prepared chicken breasts with flour seasoned with paprika and pepper (and a little salt).
2. Heat a heavy pan with a small amount of oil. Stir in 1/2 tbl. paprika.
3. Add the floured chicken and brown thoroughly.
4. Add the onions, red peppers, and rhubarb. Simmer for @ 5 minutes.
5. Next add the cherries.
6. Add the wine so the pan sizzles. Reduce. Add half the chopped parsley.
7. Reduce to a simmer, cover and let cook until chicken is done (@30-40 minutes depending upon the size).
8. Remove the chicken and stir in the sour cream. Stir in 1/2 tbl. paprika. Return the chicken to the pan. Add a pinch of salt now. Make sure the sour cream has heated through (but don't boil it).
9. Plate the chicken over spaetzle. Smother it with the sauce. Garnish with chopped parsley and paprika.

range, flour, freshly ground black pepper, oil, sweet smoked paprika, rainier cherries, rhubarb, red bell pepper, red onion, white wine, sour cream, flat leaf parsely, kosher salt, additional paprika

Taken from food52.com/recipes/5326-chicken-paprikash-with-rhubarb-cherry-and-red-pepper (may not work)