Paprika Chicken

 

Ingredients
2 tablespoons hot paprika
1 teaspoon smoked paprika
1 large onion, chopped
3 to 4 teaspoons Churn Style Butter
2 to 3 pounds vegan chicken, cut into large pieces
1 cup Not-Chick'n broth
1 cup dry white wine
1 cup vegan sour cream

Instructions
Sauté the onions in butter until browned. Add both kinds of paprika, add the chicken and brown. Stir in the stock and wine. Cover and simmer on low hear for an hour, or until the chicken is very tender. A few minutes before serving, stir in the sour cream.
It’s traditionally served with dumplings, but can also be served over noodles or the German-style pasta, spätzle.
Enjoy!