Hungarian chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | All-purpose flour |
| Salt and pepper to taste | ||
| 1 | Broiler-fryer chicken | |
| (about 3-1/2 pounds), cut | ||
| Up | ||
| ¼ | cup | Butter or margarine -- |
| Divided | ||
| 1 | large | Onion -- chopped |
| ⅔ | cup | Tomato juice |
| 2 | tablespoons | Hungarian or regular |
| Paprika | ||
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| ⅔ | cup | Chicken broth |
| ⅔ | cup | Sour cream |
| Parsley-buttered egg | ||
| Noodles | ||
Directions
Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 tablespoon butter in a large skillet. Saute onion until tender. Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt.
Pour over chicken. Add bay leaf, broth and reserved onion. Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. Yield: 4-6 servings Recipe By : Country Woman