| 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
A Message from our Provider:
“Jesus: Because with God only perfection will do”