Summary

Ingredients

• 1 roast chicken
• 4 large chicken legs
• 100 g bacon, mixed
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon paprika powder, noble sweet
• 250 ml meat broth or chicken broth
• 2 tablespoon tomato paste
• salt and pepper
• 200 g sour cream

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Instructions

1. Wash the roast chicken and chicken legs, pat dry, and cut into serving pieces. Season with salt and pepper. Cut the bacon into fine strips. Finely dice the onion and mince the garlic.
2. Heat a Dutch oven on medium heat. Add bacon strips and cook for 8-10 min, stirring occasionally, until crispy. Remove with a slotted spoon and set aside.
3. Increase heat to medium-high. Brown the chicken pieces in the bacon fat, working in batches if needed, for about 10-15 min total. Remove chicken and set aside.
4. Reduce heat to medium. Sauté the onion and garlic in the bacon fat for 2-3 min until soft. Stir in the paprika powder and cook 1 min more.
5. Return the chicken to the pot. Pour in the broth and add the tomato paste, stirring to combine. Add the bacon back in. Cover and simmer on low heat for 30 min until chicken reaches an internal temperature of 74°C (165°F).
6. Stir in the sour cream until combined. Taste the sauce and season with salt and pepper as needed.
7. Serve hot with rice or pasta.