Chicken paprika

Yield: 8 servings

Measure Ingredient
2 \N Frying chickens, about 3 lbs cut up in pieces
4 tablespoons Lard, butter or margarine
2 mediums Onions; peeled and chopped
2 tablespoons Hungarian paprika,
\N \N (to 3 tbs)
1 clove Garlic; crushed
1½ cup Chicken broth
\N \N Salt and pepper; to taste
2 tablespoons Flour
2 cups Sour cream; at room temperature

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash chickens and wipe dry. Heat lard in a large skillet; fry chicken pieces on both sides until golden. Remove as cooked and keep warm.

When all pieces are cooked, pour off almost all fat; add onions and garlic. Saute until tender. Stir in paprika; cook 1 min. Mix in chicken broth; bring to a boil. Season with salt and pepper; return chicken pieces to skillet. Cook slowly, covered, until chicken is tender. Add more broth during cooking, if needed. Remove to a warm platter. Combine flour and sour cream; mix into the skillet. Cook slowly, stirring, until thickened and smooth. Return chicken pieces to sauce; leave on stove long enough to heat through. Serves 8.

NOTES : One of the glories of the Hungarian cuisine is the well-known csirke paprikas, which is made in many variations. The most typical kind is prepared only with chicken, flavorings and sour cream. Tomatoes and green peppers are optional additions.

from my kitchen to------------------------------->yours..... Dan Klepach

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