Yield: 8 servings
|6 smalls||Onion, cut in half|
|6||Whole cloves garlic|
|1 can||Peeled, diced tomatoes|
|2||Chickens (3-4 lb)|
|1 tablespoon||Sweet Hungarian paprika|
|1 can||Chicken broth (14 1/2 oz)|
|1 can||Sour cream (8 oz)|
|1 pounds||Wide noodles cook according to package directions, drained|
Put onions, garlic and tomatoes in bottom of large roasting pan.
Season chicken to taste with salt and pepper. Put chickens in roasting pan, breast side up. Sprinkle paprika over chickens. Pour over chicken broth. Cover with foil tightly and roast at 325'F. 3½-4 hours or until meat is falling off bone. Last hour of cooking, remove foil to allow chicken to brown.
When chicken is done, remove large pieces of meat from breast bone and discard all bones. Remove legs with thighs. Stir sour cream in remaining pan juices. Season to taste with salt and pepper. Stir in cooked and drained noodles. Spoon onto serving plate. Slice chicken breasts and arrange atop noodles with chicken legs and thighs.