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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is an old recipe from my m-i-l. It's really good. I serve it with homemade smashed potatos with the skin on:) I had trouble with the salt orig. so I had to tinker with the recipe (it was super salty for my tastes). So...salt to your hearts content to make it the way you like it:) Ingredients:
1 medium onion, chopped |
4 tablespoons oil |
1 tablespoon sweet hungarian paprika |
1 teaspoon black pepper |
2 teaspoons salt |
6 chicken legs, with the thighs attached |
1 1/2 cups chicken broth or 1 1/2 cups water |
1/2 pint sour cream |
1/2 pint sweet cream or 1/2 pint half-and-half |
Directions:
1. In a large soup pot or dutch oven,brown onion in oil.
2. Add chicken and brown the skin.
3. Add seasonings to the chicken and stir.
4. Add broth and cover.
5. Simmer until chicken is tender.
6. Remove chicken.
7. Add sour cream and sweet cream to the pan drippings and mix well. Add the chicken back to the pan to keep warm.
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