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Hungarian Chicken Recipe

Hungarian Chicken Recipe

Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months—quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
TOTAL TIME: Prep: 10 min. Cook: 1 hour YIELD:4-6 servings

Ingredients

  • 6 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 broiler/fryer chicken (about 3-1/2 pounds), cut up
  • 1/4 cup butter, divided
  • 1 large onion, chopped
  • 2/3 cup tomato juice
  • 1 to 2 tablespoons paprika
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 bay leaf
  • 2/3 cup chicken broth
  • 2/3 cup sour cream
  • Hot cooked egg noodles

Directions

  • 1. Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
  • 2. Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
  • 3. Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
  • 4. Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles. Yield: 4-6 servings.

Nutritional Facts

12 ounce-weight: 457 calories, 29g fat (12g saturated fat), 140mg cholesterol, 774mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein

Reviews for Hungarian Chicken

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MY REVIEW
Reviewed Feb. 20, 2016

"Not our favorite. However, we used regular paprika. I didn't even know it comes in different varieties so perhaps that would make it better. It was pretty bland. I did only use 1 1/2 T of paprika. It called for 1-2 T. It was easy and smelled great while cooking."

MY REVIEW
Reviewed Jan. 19, 2014

"Nice flavour . I used a mixture of hot & sweet paprika. Omitted the sour cream."

MY REVIEW
Reviewed Oct. 15, 2013

"Very nice :)"

MY REVIEW
Reviewed Feb. 6, 2013

"A little different than my grandmother's recipe, but very delicious. I recommend using Hungarian paprika."

MY REVIEW
Reviewed Aug. 8, 2012

"Very good. I will be making this again!"

MY REVIEW
Reviewed Aug. 7, 2012

"Easy and very tastey."

MY REVIEW
Reviewed Aug. 2, 2012

"Easy to prepare, simple ingredients and incredible flavor. Delicious, we'll definitely be making this regularly."

MY REVIEW
Reviewed Dec. 20, 2011

"This recipe has become a favorite in our house. It seems someone asks for it every other week. Lately, I have been using cubed chicken and even leftover chicken. It is still just as delicious. Remember to adjust the cooking times if using smaller sized or boneless pieces."

MY REVIEW
Reviewed Nov. 13, 2011

"Very good recipe. The only changes I would make next time, would be to take the skin off the chicken, and to a corn starch slurry to thicken the sauce after. Kids loved it!"

MY REVIEW
Reviewed Oct. 7, 2011

"This dish is a keeper, my whole family enjoyed this meal and I have picky eaters in my family. I made this dish a week ago and I already crave seconds."

MY REVIEW
Reviewed Jan. 1, 2011

"I've made this recipe several times already. It turns out delicious every time!"

MY REVIEW
Reviewed Jun. 21, 2010

"Very delicious."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.