Hungarian Chicken Paprikash Recipe
- 1/4 cup butter, cubed
- 1 large onion, chopped
- 1 broiler/fryer chicken (4 to 5 pounds), cut up
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup (8 ounces) sour cream
- 1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear.
- 2. Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in sour cream. Serve with chicken. Yield: 6 servings.
1 serving (1 each) equals 377 calories, 22 g fat (11 g saturated fat), 144 mg cholesterol, 574 mg sodium, 7 g carbohydrate, 1 g fiber, 34 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.