Something I promised a LONG time ago to do for ...though this is more Hungarian than it is Ukranian :P

Ingredients

1 tablespoon cooking oil
8 chicken thighs (used chicken wings...chicken is chicken folks, or at least it is to me :P)
1 1/2 teaspoons salt
1 onion, chopped
slices of BACON (optional, it didnt call for it- but its going in there anyways :P)
2 carrots, cut into 1/4-inch slices (used pre-cut matchstick carrots here)
2 ribs celery, cut into 1/4-inch slices
2 cloves garlic, minced (I used the rest of my roasted clove of garlic)
3 fresh garden peppers (didnt call for it, but they looked too good not to put in here)
2 tablespoons paprika
1 tablespoon flour (used 2, this is a big dish to thicken)
1/8 teaspoon cayenne
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/2 cups canned crushed tomatoes in thick puree
2 tablespoons tomato paste (also optional, but I thought it enhanced the tomato flavors in this)
1/4 teaspoon dried thyme
1 teaspoon caraway seeds
1 bay leaf
2 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper

Directions

In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan, and throw in the bacon too. Cook the chicken and bacon until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the onion, carrots, celery, and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, one tablespoon of tomato paste and the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the bay leaf and add the parsley and black pepper.

If its sauce is still too 'loose' just add one more tablespoon tomato paste and flour- but the key is to let it simmer, and cook down until all the flavors get good and rich :)

Serve with spaetzle, rice or other starch-ish stuff, and enjoy :)

Notes: Upon tasting, its very good- a bit spicy, but that might have to do with a surprise hot pepper I got with my sweet ones that I grew :P

A keeper recipe! :)