Recipe - Paprkas Csirke (Paprika Chicken)

3 pound Chicken fryer pieces
Salt
2 tablespoon Lard or oil
1 cup Onions; finely chopped
One half teaspoon Minced garlic
tablespoon Sweet Hungarian paprika
1 cup Chicken stock
2 tablespoon Flour
cup Sour cream

Rinse chicken, pat with paper towels, and salt generously. Heat lard in
skillet. Add chicken skin side down. When golden brown turn to other side,
Remove when browned.

Pour off fat, add onions and garlic. Cook on medium heat 810 minutes or
until lightly colored. Remove from heat. Stir in paprika and stir to coat
onions. Return to heat and add chicken stock. Bring to a boil stirring in
brown bits from pan.

Return chicken to skillet. Bring to boil again. Cover tightly. Simmer
chicken on low heat for 2030 minutes or until juice from thigh runs
yellow. Remove to platter.

Skim surface fat from pan. In a bowl stir the flour into the sour cream.
Stir sour cream into the simmering juices. Simmer 68 minutes or until
thick and smooth. Return chicken and drippings from platrter to skillet.
Baste meant with sauce. Simmer 34 minutes to heat through.
Posted to MCRecipe Digest V1 #293

Date: Sun, 10 Nov 1996 23:48:26 +0000

From: Dianne Larson Ward dianne@paccom.com

Serving Ideas : Serve over noodles or boiled potatoes.