Delicious Hungarian style chicken dish.

Skin and bone the chicken, and cut the meat into inch-long strips.

Make the paprika sauce:
Melt the butter in a heavy-bottomed pot, like a dutch oven, over medium heat. Whisk in the paprika until incorporated and cook a minute or so. Then whisk in the flour. Slowly pour on the chicken stock and cream, whisking constantly. Turn the heat to high and stir until the sauce comes to a boil. Season with salt. Reduce heat, cover, and simmer for about 30 min to cook away the raw taste of the paprika. You’ll want to open the lid up and whisk every now and then, as the cream can form a film on the top of the liquid. Once the intense, raw spice of the paprika has mellowed, add the chicken strips and cook until piping hot, another 10 min.

Serve over rice or noodles or spaetzle.