- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Hungarian Chicken Paprikash
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"This went very well. I really like the moist, steam roasting in the oven. I was out of regular sour cream because I made a dill dip with it, so I just used that and I liked what the dill did for it. I served it with some spaetzle."
"Delicious dish! I messed up and forgot to add the hot water before baking, however it turned out just fine. Wouldn't change a thing!"
"This is absolutely delicious, there was a place in Wyandotte Mi called Hungarian Kitchen that everyone in our family loved & ordered from for over 40 years. They closed a few years ago & this recipe is almost - if not - the same as theirs. We have been missing it ever since they closed so thank you for sharing this recipe, I made a batch last night & by family demand I am doing another batch today.....thank you again!!"
"This was fantastic! It was the first time I ever made it and won't do a thing different next time."
"Excellent. My daughter even licked her plate."