Binko, you magnificent b******, you did it!
Used boneless, skinless chicken thighs, sweet paprika bought at GardenFresh in Mundelein, Dean's sour cream, two white onions and one long banana pepper that oddly had my hands burning but was very mild in the sauce. Served it with Bechtle spaetzle cooked in chicken broth and Cracovia red cabbage. Perfect complement.
I sauteed the onions in canola oil, added the chicken, cooked but didn't really brown it. Added the sweet paprika, which wasn't as flourescent as yours but plenty fragrant. Simmered on medium-low for an hour, then as you said beat flour into the sour cream and mixed it best I could into the sauce, after I had pulled the chicken out. There initially were some small balls of the sour cream/flour mixture, but I kinda whisked that into oblivion.
The taste is mild but complex, and with the
al dente spaetzle & the vinegariness of the red cabbage mixed in, I could see living on this during a harsh winter in Budapest. Funny, it almost had a mushroom taste with no mushrooms at all.
Loved it, I suspect the leftovers will be spectacular tomorrow. Let the snow fly!
Good job, man.