MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hungarian Chicken Paprikash
Categories: Poultry, Vegetables, Dairy, Chilies
Yield: 6 servings
1/4 c Butter; in cubes
1 lg Onion; chopped
5 lb Broiler/fryer chicken; cut
- up
2 tb Paprika
1 ts Salt
1/2 ts Pepper
1 1/2 c Water
2 tb Cornstarch
2 tb Cold water
1 c Sour cream
Set oven @ 350ºF/175ºC.
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. Spoon 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 browned 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 until thickened, 1-2 minutes.
Remove from heat. Stir in sour cream. Serve with
chicken.
Pamela Eaton, Monclova, Ohio
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Republic of Texas - March 2, 1836 - December 29, 1845.
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