Brazilian Chicken Stroganoff

Brown the chicken thighs until they become golden brown, then set aside leaving juices in the pan.

Sauté the onions in the pan with the chicken juices for about 2 minutes.

Add the garlic, mushrooms, paprika, salt and pepper.

Add ketchup and dijon mustard, then mix well.

Open a can of diced tomatoes and mix them in.

Mix in cream and cognac. You can use brandy instead of cognac, or coconut cream, sour cream or table cream instead of heavy cream.

Return the chicken thighs and any extra juices to the pan, stir, and simmer for 30 minutes.

Garnish with chives if desired. Serve over rice, egg noodles, pasta, shoe-string potatoes, or your favorite vegetable noodle/rice.