Hungarian Dinner recipes
3 lb. chicken in quarters
4 Tbsp. butter
1/2 c. chopped onion
2 Tbsp. sweet hungarian paprika
1 tomato, peeled, chopped
1/2 - 1 c. chicken broth
3 Tbsp. flour
1/4 c. heavy cream
1/2 c. sour cream, at room temp.
Melt butter in a heavy large skillet.
Sauté onion in butter until lightly browned. Add chicken to skillet and sprinkle with salt. When chicken is browned, remove it from skillet and set aside.
Add paprika to skillet and cook 1 minute. Add tomato and 1/2 c broth. Reduce heat to low. Simmer 7 minutes.
Return chicken to the skillet and 30-40 minutes, until chicken is cooked through. Remove meat to serving platter.
Sprinkle flour over the skillet drippings, stir briskly to make a smooth roux. Cook 3 minutes. Gradually add enough broth to make up about 1 c.
Stir in cream. When heated through, remove from heat and whisk in sour cream, blending quickly. Spoon over chicken.
Serve with noodles.
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday February 28th, 2006