Ingredients Jump to Instructions ↓

  1. 1 whole chicken , cut up

  2. 1 1/2 T. butter

  3. 1 1/2 T. vegetable oil

  4. 2 large white onion , sliced thin

  5. 3 cloves garlic , minced

  6. 3 T. sweet Hungarian paprika salt and fresh ground pepper

  7. 2 chicken stock

  8. 1 (8 oz) container sour cream

  9. 1 T. flour

Instructions Jump to Ingredients ↑

  1. How to make it In a large, deep skillet, fry chicken in oil until golden, about 5 min per side. Remove chicken from skillet and set aside. Add butter and onion to skillet. Sauté onion until translucent, not brown. Add garlic and stir. Sprinkle paprika, salt, pepper and flour over onions, stir and cook for about 1 min. Then add stock and bring to a boil. Add chicken with juices back to skillet, reduce heat to simmer and cover pan, Cook till chicken is done, about 20-30 min. Remove chicken to clean plate, let sauce settle and skim off fat. Return to boil until very thick, add sour cream. Add reserved chicken to skillet and simmer in sauce until chicken heated through and sauce has thickened. Serve over spaetzle, Hungarian dumplings or egg noodles.


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