Sunday, July 13, 2014

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash
1/4 cup butter, cubed
1 large onion, chopped
1 broiler/fryer chicken, 4 to 5 pounds, cut up
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup (8 ounces) sour cream

Preheat oven to 350^.  In a large skillet, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Sprinkle chicken with paprika, salt and pepper;  place in an ungreased roasting pan.  Spooon onion mixture over chicken.  Add water.  Bake covered, 1-1/2 hours or until chicken juices run clear.

Remove chicken and keep warm.  Pour drippings and loosened bits from roasting pan into a saucepan.  Skim fat.  In a small bowl, mix cornstarch and cold water until smooth.  Stir into pan juices with onion.   Bring to a boil;  cook and stir 1 to 2 minutes or until thickened.  Remove from heat.  Stir in sour cream.  Serve with chicken.           Yield 6 servings.

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