Paprikahuhner (paprika Chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ethnic, Poultry | 6 | Servings | |
INGREDIENTS
| 2 | Broiler-fryers, 2 1/2 to 3 | |
| lbs. each quartered | ||
| 1/2 | c | Butter or margarine |
| 1 1/2 | c | Chopped onion |
| 1/4 | c | All-purpose flour |
| 2 | t | Salt |
| 1 | c | Chicken broth |
| 1 | To 2 tsp paprika | |
| 2 | c | Dairy sour cream |
INSTRUCTIONS
Wash chickens and pat dry. Heat butter in a large skillet and saute onions until soft and light yellow. Lay chicken pieces over onions and saute. Simmer, covered, over low heat for about 45 minutes. When chicken is tender, remove and keep warm. Stir flour and salt into onions. Gradually stir in chicken stock. stir over low heat until thickened. Remove pan from heat and mix paprika into liquid. Amount depends on taste and color desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over chicken. Reheat but do not boil. Serve with noodles or dumplings. Makes 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 - 1966] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 51mg
Sodium: 1061.5mg
Potassium: 251.4mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 1.8g
Protein: 19.6g