Chicken Paprikash

Instructions

• 1
  Cut the meat into 3 cm cubes. Roughly chop the onion and garlic. Cut the bacon into 1 cm wide strips.
• 2
  In a pot over high heat, melt butter and oil, add the meat and brown it on all sides until golden. Remove and set aside. Add the bacon to the pot and sauté for 1.5 minutes, stirring occasionally.
• 3
  Add onion and garlic and sauté until light golden. Add tomato paste and sauté for 1 minute. Add sweet paprika, stir, and sauté for 20 seconds.
• 4
  Return the meat to the pot, pour in half of the broth and stir with a flat wooden spoon from the bottom to deglaze the pan. Pour in the rest of the broth and bring to a boil. Reduce heat by half and reduce the liquid to half its volume.
• 5
  Pour in the cream, bring to a boil, add Žervé and mix well. Cook over medium heat for 4 minutes. Add lemon juice, stir, remove from heat, and season with salt and pepper to taste.
• 6
  You can add 1 teaspoon of smoked paprika and a pinch of hot paprika to the sauce. Always add ground paprika to heated fat. Serve with pasta elbows, rice, or dumplings.