| 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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