Trim and wash the chicken pieces.  Peel the potatoes and set aside. Heat 1 tbsp. goose fat or oil in a large pot and sauté the onion.  Add 1 tbsp. flour and cook till golden brown.  Stir in the paprika and remove from heat.  Add about 200 ml water, stirring constantly.  Return to heat and slowly bring to a boil.  Add salt and pepper, diced pepper and bay leaves and mix well.  Add the chicken pieces and cook several minutes in the concentrated liquid.  Add water to cover the chicken.  If you like a hot, spicy flavour, add several peperoni or chili peppers.  Cover and cook at medium heat about 45 minutes.  Stir carefully, add the potatoes and simmer uncovered for another 45 minutes.  Reducing the liquid enhances the taste, therefore only add enough water to keep everything covered.

Potatoes:
Mealy potatoes fall apart after 1½ hours of cooking. Therefore, add 1 mealy potato, cut in small cubes, at the start of cooking to give the liquid a creamy consistency.  If you use firm-cooking potatoes, you can thicken the sauce with 1 tbsp. instant potato flakes at the end of cooking. Serve with dill pickles, crusty fresh bread, sour cream and peperoni peppers.

Translated by Rose Vetter

1

chicken or chicken pieces

2

large onions, chopped

3 tbsp

paprika

2 tbsp

flour

1

diced yellow/red pepper

2

bay leaves

peperoni or chili peppers

250 g

potatoes

150 g

sour cream

salt and pepper

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