Chicken Paprikas

• 6 strips Bacon, Cooked And Chopped With Reserved Fat
• 8 Chicken Thighs (about 2 Pounds)
• 1/2 Onion, Sliced
• 2 cloves Garlic, Chopped
• 1 Tablespoon Paprika, Hot Or Sweet, Depending On Taste
• 2 cups Chicken Broth
• 2 Tablespoons Arrowroot Powder
• 1 cup Sour Cream
• Salt And Pepper, to taste

1. After cooking the bacon, heat the bacon grease in a large Dutch oven over medium-high heat.
2. Brown the chicken pieces in the fat.
3. Remove to a plate.
4. Add the onions and turn the heat down to medium.
5. Add garlic and saute until both are fragrant.
6. Add paprika and stir to combine with the grease.
7. Pour in the chicken broth, scraping the bottom to remove browned bits.
8. Bring to a boil and add back the chicken.
9. Reduce to a simmer and cover.
10. Cook for one hour, or until chicken is cooked through and tender.
11. Stir together the arrowroot powder and sour cream.
12. Add to the broth, making sure not to boil the broth after adding the cream.
13. Add the reserved chopped bacon.
14. Season to taste with salt and pepper.
15. Serve with dumplings (nokedli), potatoes, or fresh bread.

bacon, chicken, onion, garlic, paprika, chicken broth, arrowroot powder, sour cream, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-paprikas/ (may not work)