1 chicken cut into 8 pieces
3 tablespoons olive oil
1 large onion, peeled and sliced
1 med green bell pepper, diced
3 cloves garlic, chopped
3 cups chicken broth
3 tablespoons Hungarian Paprika
3 each bay leaves
Pinch dried thyme
In a small pan melt butter then add flour and cook on low-medium heat for about 5 minutes making a blond roux, set aside.
Place a heavy skillet over medium heat and get hot. While your skillet is getting hot, season chicken pieces with salt and pepper. Add oil to skillet and add chicken pieces skin side down, brown on one side, turn and brown on other side, remove from pan and set aside. Drain some of the fat from pan and add onions and brown lightly, add green pepper then garlic, saut briefly. Add chicken broth, bay leaf and thyme and bring to a boil, reduce heat and simmer for 20 minutes. Thicken broth with the roux adding a little at a time until medium thickness, about the consistency of heavy cream. Add chicken back to pan spooning some of the sauce over each piece, cover and cook over low heat until chicken is done 45 minutes to 1 hour. Adjust seasoning and thickness, adding more roux if needed.
Serve over egg noodles, dumplings or mashed potatoes.