| | Paprikahuhner (Paprika Chicken)* 2 broiler fryers (2 1/2 to 3 pounds each), quartered
1/2 cup of butter or margarine
1 1/2 cups of chopped onion
1/4 cup of all purpose flour
2 teaspoons of salt
1 cup of chicken broth
1 to 2 teaspoons of paprika
2 cups of dairy sour cream |
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Wash the chickens and pat dry. Heat the butter in a large skillet and sauté onions until soft and light yellow. Lay the chicken pieces over the onions and sauté. Simmer, covered over low heat for 45 minutes. Once the chicken is tender, remove and keep warm. Stir in the flour and salt into the onions. Gradually stir in the chicken stock. Stir over low heat until thickened. Remove the pan from the heat and mix paprika into the liquid. The amount depends on taste and color desired. Blend in the sour cream. Add the chicken to the sauce. Spoon the sauce over the chicken. Reheat, but no to boil! Serve with noodles or dumplings. Makes 6 servings * When I made this recipe I changed a few things, I substituted the fryers for 6 pieces of boneless, skinless chicken breast, 1/2 cup of chopped onions and 1 cup of sour cream, and roasted garlic chicken broth. My family loved it! Best of all the remaining sauce I froze to use over pasta or noodles! |
