2 large boneless skinless chicken breast halves (could use thighs if you like dark meat and want to deal with deboning it.)
2 cloves of crushed garlic
2 Tablespoons of sweet paprika
4 teaspoons of Better Than Bullion chicken flavor soup base (one of the few that's wheat free)
1 heaping teaspoon of Dijon mustard
2 sweet onions, diced large
large pinch of crushed rosemary
1 tablespoon of buffalo wing sauce (I used the kind without tomato sauce)
2 heaping tablespoons of sour cream
1 tablespoon of butter
1 tablespoon of corn starch
Put chicken and garlic in the pot with a good dash of salt and cover with water. Simmer on low, checking to make sure that there is plenty of water, all afternoon. The original recipe called for browning the chicken in the butter but that made it tougher and didn't add much to the taste. I decided to add the butter later.
When the chicken is tender enough to cut with fork take it off the heat and let it cool enough to handle. Don't toss the water.
Rip the chicken to shreds as if you were doing barbecue and put it back in the pot with the water it was cooked in. Add paprika, soup base, mustard, onions, and rosemary. Add extra water if you think you need it and simmer for 20 minutes.
Add wing sauce, sour cream, and butter. Stir well.
Taste to see if you need more of anything.
Dissolve the corn starch in a little cold water and stir it in. Let it cook, stirring occasionally, until the liquid thickens a little to make the sauce.
Serve over rice. Makes at least enough for four, probably with leftovers if you also have salad and bread, unless you are feeding kids and then I have no clue. I leave it to you moms to figure that out.