Chicken Perkelt Recipes

Steps:

• In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
• When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.

Steps:

• Set a 6 quart crock pot on high; spray inside with nonstick cooking spray.
• Begin layering ingredients inside - tomatoes, onion, bell pepper, ¼ cup flour sprinkled evenly over all, 1 tablespoon garlic. Place in the chicken breast pieces and spread the remaining ¼ cup of flour over them. Add the mushrooms, remaining garlic; then evenly sprinkle over the black pepper and paprika. Pour the stock and white wine over the top.
• Cover and cook for 3 and ½ hours; remove chicken and 1/4 of the vegetables. Use a stand or immersion blender to puree the remaining vegetables, and thicken the liquid. Return the chicken and reserved vegetables to the pot; cover and cook for another half hour before serving. Also during that last half hour, prepare the pasta to desired tenderness; place a serving into bowl and top with sauce, chicken and some vegetables.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.