HUNGARIAN PAPRIKASH CHICKEN

Hungarian Paprikash Chicken image

Provided by Sherry Peyton

Categories Pasta

Time 1h15m

Number Of Ingredients 14

Previous Next

3 1/2-4 lb chicken pieces (about 8 pieces) i use thighs and legs
salt and pepper
2 Tbsp butter or oil
3 c onions, sliced thinly
1/4 c good quality paprika
2 Tbsp flour
1 1/2 c chicken stock
2 clove garlic, micro-planed
1 large bay leaf
1/2 tsp salt
1/2 tsp pepper
1 - 1 1/2 c sour cream
salt and pepper to taste
1 Tbsp lemon juice

Steps:

1. Pat dry the chicken pieces very well. Season with salt and pepper. Melt the butter into a large saute pan and place as many of the pieces as will fit comfortably. Brown nicely on both sides. Remove to a plate until all are done.
2. Place the onions in the pan, reducing heat a bit and stir often until they are softened and coloring. Sprinkle the paprika and flour over the onions, and stir and cook for one minute.
3. Add everything up to the sour cream into the pan, bring to a boil and add the chicken back in with all the accumulated juices from the plate. Reduce heat to a bare simmer, cover and cook until chicken is done (25-30 min).
4. Remove chicken and bay leaf. Skim any fat, and bring to a boil, continuing until sauce is quite thick, almost pasty. Remove from the heat.
5. Add the sour cream, lemon juice and adjust salt and pepper as needed. Serve over noodles.