| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Hungarian |
Poultry, Hungarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion, cut lengthwise into |
|
|
Thin wedges |
| 1 |
md |
Green bell pepper, seeded |
|
|
And cut in strips |
| 2 |
ts |
Minced fresh garlic |
| 1 1/2 |
c |
Chicken broth |
| 1 |
|
(8-ounce) can stewed |
|
|
Tomatoes |
| 2 |
tb |
Paprika (preferably |
|
|
Hungarian) |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 4 |
|
Chicken legs, skin removed |
| 1 |
c |
Nonfat sour cream |
| 2 |
tb |
All-purpose flour |
INSTRUCTIONS
In a large skillet, heat the oil over medium-high heat. Add the onion, bell
pepper and garlic. Cook, stirring often, for 4 to 5 minutes, or until the
onion is soft and the bell pepper is crisp-tender.
Stir in the broth, tomatoes, paprika, salt and pepper. Bring to a gentle
boil. Add the chicken legs in a single layer. Reduce heat to low. Cover and
simmer for 35 to 40 minutes, turning the chicken once, until the meat
nearest the bone is opaque and the juices run clear when the meat is
pierced with a sharp knife.
Meanwhile, in a small bowl, whisk the sour cream and flour until smooth.
With a slotted spoon, remove the chicken to a serving platter. Increase the
heat under the skillet to medium and whisk in the sour cream mixture.
Simmer for 2 to 3 minutes, stirring often, until the sauce has thickened
slightly. Swon some of the sauce over the chicken. Serve the remainin
Per serving: Calories 280 Fat 9g Cholesterol 91 mg Sodium 795 mg Percent
calories from fat 29%
Scripps Howard News service Dallas Morning News 4/24/96 Typos by Bobbie
Beers
Posted to MM-Recipes Digest V3 #299
Date: Fri, 1 Nov 1996 14:46:20 -0500
From: BobbieB1@aol.com
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