- 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 or margarine, divided
- 1 large onion, chopped
- 2/3 cup tomato juice
- 1 to 2 tablespoons Hungarian or regular paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 bay leaf
- 2/3 cup chicken broth
- 2/3 cup sour cream
- Parsley-buttered egg noodles
- Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 tablespoon butter in a large skillet. Saute onion until tender. Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt. pour over chicken. Add bay leaf, broth and reserved onion. Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. Yield: 4-6 servings.
Reviews forHungarian Chicken
"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."
"Nice flavour . I used a mixture of hot & sweet paprika. Omitted the sour cream."
"Very nice :)"
"A little different than my grandmother's recipe, but very delicious. I recommend using Hungarian paprika."
"Very good. I will be making this again!"
"easy and very tastey."
"easy to prepare, simple ingredients and incredible flavor. Delicious, we'll definitely be making this regularly."
"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!"
"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."