Oven-braised chicken stew, hungarian-style
Ragout and stew
More weeknight dinner than weekend project, I worked this up as a less labor-intensive vehicle for the flavors in my Hungarian Meatballs recipe, which is admittedly a pain in the butt to assemble, although I think the payoff is ultimately worth the time. This recipe splits the difference between that and chicken paprikash, and while my research didn't turn up an exact precedent for this preparation, I did find that it's somewhat similar to a beef and pork stew called "Marosszéki heránytokány" in George Lang's "Cuisine of Hungary" (New York: Bonanza Books, c. 1971; p. 280 in my copy). Thickening the stew with flour and/or sour cream at the end of cooking is optional. You can omit both if you want. Alternatively, leave the sour cream out of the stew, but serve it as a garnish.
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