| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Hungarian | Hungary/, Hungarian | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | lg | Onion, sliced into rings |
| 3 1/2 | lb | Chicken, cut into serving-sized pieces |
| Salt, to taste | ||
| 1 1/2 | tb | Hungarian paprika |
| 1 | Green pepper, seeded, deribbed, and sliced into rings | |
| 1 | Tomato, sliced | |
| 1/4 | lb | Fresh button mushrooms, optional |
| 1/2 | c | Sour cream, optional |
INSTRUCTIONS
In a 3-quart Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Add onion and saute until translucent (about 5 minutes). Remove pan from heat. Sprinkle chicken with salt and add to pan with paprika, half of the green pepper, and half of the tomato. Cover pan with a tight-fitting lid and cook over very low heat until chicken is tender (1 to 1 1/2 hours). Turn chicken pieces occasionally so that they cook evenly. If necessary, add a few spoonfuls of water to prevent sticking. During the last 15 minutes of cooking, add mushrooms (if used). When chicken is tender transfer to a heated platter. Place pan over medium heat and cook juices, scraping bottom of pan to loosen any burned-on bits. Add a spoonful or so of water to achieve a gravylike consistency, then stir in sour cream (if used) to form a smooth mixture. Pour over chicken and garnish with the remaining green pepper and tomato. Per serving: 698 Calories; 39g Fat (51% calories from fat); 73g Protein; 12g Carbohydrate; 260mg Cholesterol; 344mg Sodium Serving Ideas : Serve hot. NOTES : Yield: 4. Recipe by: Cole Publishing Group Recipe Collection Posted to MC-Recipe Digest V1 #546 by Amy Kurtzman <amy@kurtzman.com> on Apr 3, 1997
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