HUNGARIAN CHICKEN PAPRIKASH
Originally found in the April May 2007 issue of Taste of Home magazine and adapted slightly, replacing the margarine with olive oil, replacing the bone-in chicken parts with boneless skinless chicken breasts (or boneless skinless chicken thighs) and replacing full fat sour cream with light/reduced fat sour cream...Now placed here for safekeeping!
Provided by CookinwithGas
Categories Chicken Thigh & Leg
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large skillet, saute onion in the oil until tender.
- Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
- Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
- Cover and bake in preheated oven for 1½ hours or until juices run clear.
- Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
- To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
- Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
- Reduce heat to low and simmer, stirring until thickened.
- Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.
Nutrition Facts : Calories 216.1, Fat 5.5, SaturatedFat 2.1, Cholesterol 95.2, Sodium 107.7, Carbohydrate 4, Fiber 0.6, Sugar 0.7, Protein 35.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #poultry #hungarian #european #chicken #dietary #low-sodium #comfort-food #low-carb #low-in-something #meat #chicken-thighs-legs #taste-mood #presentation #served-hot #4-hours-or-less
You'll also love