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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!
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.
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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