8 pieces chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 1/2 teaspoons paprika
1 cup onions chopped
1 clove garlic minced
1 1/2 cups water
3 teaspoons chicken bouillon
1 cup sour cream
1 tablespoon flour
1 tablespoon parsley chopped
Sprinkle chicken with salt and pepper.
In a heavy large skillet or Dutch oven over medium heat, brown chicken in butter or margarine and oil. Transfer to a large baking pan. Sprinkle chicken with 2 teaspoons of the paprika.
Remove all but 3 tablespoons of the drippings from skillet or Dutch oven. Add onion, garlic and remaining 1/2 teaspoon paprika. Saute for 3 minutes. Stir in water and bouillon granules. Return chicken to skillet. Over medium heat, bring to a boil; reduce heat to low, cover and simmer for 50 to 60 minutes or until chicken is tender, basting occasionally. Transfer chicken to a serving platter; keep warm.
Skim fat from liquid. In a small bowl, stir sour cream and flour until smooth. Stir into liquid in skillet or Dutch oven. Cook and stir until thickened (do not boil).
To serve, spoon some sauce over chicken. Sprinkle with parsley. Pass remaining sauce separately. Serve with hot cooked noodles or small boiled potatoes.
Hungarian Paprika Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!