I do implore you, do not look upon the sacrifice of Christ as an act of mere vengeance on the Father’s part. Never imagine, oh! never indulge the idea, that Jesus died to make the Father complacent towards us. Oh, no, dear friends: Jesus’ death is the effect of overwhelming and infinite love on the Father’s part; and every blow which wounds, every infliction which occasions sorrow, and every pang which rends his heart, speaks of the Father’s love as much as the joy, the everlasting triumph, which now surrounds His head.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Hungarian	Chicken and, One dish me	4	Servings

INGREDIENTS

3	lb	Chicken fryer pieces
		Salt
2	tb	Lard or oil
1	c	Onions; finely chopped
1/2	ts	Minced garlic
	tb	Sweet Hungarian paprika
1	c	Chicken stock
2	tb	Flour
	c	Sour cream

INSTRUCTIONS

Rinse chicken, pat with paper towels, and salt generously. Heat lard in
skillet. Add chicken skin side down. When golden brown turn to other side,
Remove when browned.
Pour off fat, add onions and garlic. Cook on medium heat 8-10 minutes or
until lightly colored. Remove from heat. Stir in paprika and stir to coat
onions. Return to heat and add chicken stock. Bring to a boil stirring in
brown bits from pan.
Return chicken to skillet. Bring to boil again. Cover tightly. Simmer
chicken on low heat for 20-30 minutes or until juice from thigh runs
yellow. Remove to platter.
Skim surface fat from pan. In a bowl stir the flour into the sour cream.
Stir sour cream into the simmering juices.  Simmer 6-8 minutes or until
thick and smooth. Return chicken and drippings from platrter to skillet.
Baste meant with sauce. Simmer 3-4 minutes to heat through.
Posted to MC-Recipe Digest V1 #293
Date: Sun, 10 Nov 1996 23:48:26 +0000
From: Dianne Larson Ward <dianne@paccom.com>
Serving Ideas : Serve over noodles or boiled potatoes.

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