"It is not always necessary to search for the cause behind everything, because every cause is unfounded. A cause only looks like a cause from a certain viewpoint."

-László Krasznahorkai

Ingredients

• A half chicken or small whole chicken, parted; alternatively use 2-3 lbs. of chicken legs.Exact proportions are not critical.
• One large white onion (or some other number of other-sized onions), chopped.
• One or two green bell peppers, chopped.
• Two good-size tomatoes, diced; alternatively use a 14 oz. can of diced or crushed tomatoes.
• Sea salt to taste, but about two teaspoons should work out.
• About a tablespoon of ground black pepper. The wine is optional, but strongly recommended. Any amount short up to a full bottle will serve.
• About two teaspoons of hot Hungarian paprika.
• A half-bottle of red wine.
• Teaspoon of olive oil
• Flour or corn starch, optionally, as you prefer.
• Sour cream.
• Noodles or spätzle.

How To Make It

1. In a Dutch oven or other sturdy stovetop pot or cauldron of your choice, heat the olive oil on a medium flame and then add the onion and a pinch of salt. Brown for 3-5 minutes.
2. Add the chicken, skin side down, with about a teaspoon of salt, and brown with the onions for another 3-5 minutes.
3. Add green peppers, tomatoes, black pepper, salt, and wine. If necessary, add water until chicken is not quite covered.
4. Reduce flame to medium low and braise with top on for about an hour, stirring periodically.
5. Add a few teaspoons of flour or corn starch, as you prefer, optionally, as you prefer, to thicken, as you prefer.
6. Add hot Hungarian paprika to stew and cook for five minutes, then remove from heat. Sour cream may be blended in at this stage.
7. Serve over noodles or spätzle, alongside sour cream if not previously added.