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Hungarian Chicken

 Hungarian Chicken
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,
4-6 ServingsPrep: 10 min. Cook: 1 hour

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

  • Combine flour, salt and pepper in a large resealable plastic bag. Add
  • chicken, a few pieces at a time, and shake to coat.
  • 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.
  • 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.
  • Remove chicken to a platter; keep warm. Reduce heat to low, remove

2 of 2

Hungarian Chicken (continued)

Directions (continued)

  • 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: 1 serving (12 ounces) equals 457 calories, 29 g fat (12 g saturated fat), 140 mg cholesterol, 774 mg sodium, 12 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.