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, Monclova, Ohio
- 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
- 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.
- 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.
Originally published as Hungarian Chicken Paprikash in Taste of Home April/May 2007, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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