Hungarian Chicken Paprikash
My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Lambertville, Michigan
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
90 min.
|
TOTAL
|
110 min.
|
INGREDIENTS
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 4 to 5 pounds broiler/fryer chicken pieces
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups hot water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup (8 ounces) sour cream
DIRECTIONS
In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear.
Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth. gradually add to pan juices with onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken. Yield: 6 servings.