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Hungarian Chicken Paprikash

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

In a large skillet, saute onion in butter until tender. Sprinkle
chicken with paprika, salt and pepper; place in an ungreased roasting

Printed from tasteofhome.com Sep 6, 2008

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Hungarian Chicken Paprikash cont.

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.