Simmered with red or green pepper, this eye-catching chicken dish is notable for its sour cream sauce enlivened by a hint of tangy blue cheese. The savory sauce is delicious with egg noodles or fluffy rice. For 4 servings you will need:

1 frying chicken, 3-3 1/2 lb., cut up
Salt, white pepper & flour
2 tbsp. butter
1 sm. onion, finely chopped
1 sweet red or green bell pepper, seeded, thinly sliced in rings
1 clove garlic, minced or pressed
1 1/2 tbsp. tomato paste
3/4 c. regular-strength chicken broth
1/4 c. crumbled blue cheese
1/2 c. sour cream

1. Sprinkle chicken pieces with salt and white pepper. Coat lightly with flour. Brown well in heated butter on all sides in a large, deep, heavy frying pan or Dutch oven. Remove chicken pieces as they brown. Set aside.

2. Place onion and red or green pepper rings in the frying pan. Cook, stirring, until onion is soft.

3. Mix in garlic, tomato paste and about 1/4 cup of the broth, stirring to mix in brown bits from pan. Return chicken to pan. Pour in remaining broth. Bring to boiling. Cover and reduce heat. Simmer until chicken is tender, 35-40 minutes.

4. Remove chicken and peppers to a warm serving dish. Keep warm. Skim fat.

5. Mix cheese into cooking liquid, stirring over medium heat until it melts. Smoothly blend in sour cream. Cook, stirring, just until heated through (do not boil). Taste. Add salt, if needed. Pour sauce over chicken.

Tips: To make this dish more colorful, use both green and red pepper rings.

For 2 servings: Half of the ingredients. Use chicken pieces. For 8 servings: Double the ingredients.