Serves: 6
Total Calories: 416
Wash, dry, and disjoint chickens. Sauté onions and peppers until onions are soft (not yellow). Add chicken breasts and legs, reserving the bony pieces for other use. Add salt to paprika and sprinkle over chicken. Pull from the fire and stir thoroughly. Return to fire, cover and simmer until tender (about an hour). Turn chicken frequently. Note: Water is not necessary as the natural juices of the chicken are adequate. Remove from the fire and just before serving, slowly blend in the sour cream. Return to the fire and bring to the boiling point, but do not boil. Serve with spaetzle or barley.
This Chicken Paprikas recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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