Magyar Chicken Paprikash
Source of Recipe
wwrecipes - Desserts - Sweet Spaghetti Pie - January 18, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
From: Rayna mailto:rayna@cableregina.com
Salutations Most Handsome Chef, Beautimous Nell and all of Recitopia!
Rayna in Regina Canada with another all time favourite! This recipe
comes from my Mom-in-law, who is Austrian and learned to cook this
dish from her Mom-in-law who was from Hungary. This recipe has been
used in the family for 100 years at least. It is delicious and is
easy to prepare.
Serves 4
List of Ingredients
2 medium onions, sliced thin
3 Tbs. bacon drippings
1-3 1/2 lb. broiler/fryer, cut up
1 tsp. salt
1 Tbs. paprika (Hungarian sweet if you can find it)
1/3 c. chicken broth (canned is fine) or dry red wine
1 c. sour cream Recipe
Heat the drippings in a large skillet and saute the onion until they
are golden. Push them to the side of the pan and add the chicken to
the skillet. Cook to lightly brown the pieces on all sides. Reduce
the heat to low and sprinkle the onion and chicken with the salt and
paprika. Add the broth or wine, cover and simmer for 45 minutes, or
until the chicken is cooked through. Remove the chicken to a platter.
Stir the sour cream into the onion mixture left in the skillet and
heat through. Do not allow to boil or the cream will curdle. Pour
the sauce over the chicken and serve with buttered egg noodles.
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