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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, I think I'd be content in the kitchen all day!
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    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

  • 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 bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.
Nutrition Facts
12 ounce-weight: 457 calories, 29g fat (12g saturated fat), 140mg cholesterol, 774mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.

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