2 medium chicken breasts,cut into 1/2 inch cubes
1 med/large onion, peeled and sliced
75 grams (3 oz.) pistachios, shelled,skinned & halved
200 ml. (4/5 cup) whole cream
3 fat cloves garlic, peeled and finely chopped
1 tablespoon fresh tarragon
1/2 red capsicum (bell pepper) finely sliced
100 ml. fresh chicken stock
rock salt, to taste
cracked pepper to taste
grated Hungarian sweet paprika to taste

Heat 4 tablespoons of olive oil in a large high sided frypan, preferably with a heavy base to medium temperature. Add onion, fry for 2-3 minutes or until onion is just translucent, then add pistachio, garlic, tarragon, capsicum and a little salt and pepper.

Cook until ingredients begin to sizzle without sticking to pan, then add chicken stock and reduce to a simmer. After approximately 1 minute, add paprika and pepper to taste.

Reduce liquid by 2/3 then add chicken and cream. Mix well then allow to simmer, stirring occasionally, for approximately 8-9 minutes.

Serve with Pasta, Noodles, Rice or, best of all, savory dumplings.

Submitted by: chefdave