In a large skillet, cook bacon until almost crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels. In the same skillet, cook onion, carrot, and celery in reserved drippings over medium heat for 5 minutes. Stir in paprika, the 1/8 teaspoon pepper, the cloves, and bay leaf. Stir in cooked bacon.Advertisement
Arrange vegetable mixture in the bottom of a 13x9x2-inch baking pan. Arrange chicken pieces on top of vegetable mixture. Sprinkle chicken lightly with salt and pepper. Bake in a 375 degree F oven for 45 to 55 minutes or until chicken is tender and no longer pink and an instant-read thermometer registers 170 degrees F when inserted in center of chicken breast or 180 degrees F when inserted in thigh or drumstick.
Meanwhile, stir together sour cream and flour until smooth. Gradually whisk in water until smooth.
Remove chicken from baking pan. Cover chicken; keep warm. For sauce, stir sour cream mixture into vegetable mixture in pan. Stir in lemon peel. Bake, uncovered, about 10 minutes more or until thickened and bubbly around the edges. Discard bay leaf. Transfer sauce to a large serving dish. Arrange chicken pieces in serving dish with sauce. Serve with hot cooked noodles or rice. Makes 6 servings.
2 starch, 1 vegetable, 6 medium-fat meat.