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Hungarian Chicken Paprikash
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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 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |