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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I adapted this from a recipe by Pierre Franey that originally appeared in the New York Times. You may use 1 cup water plus 2-3 chicken bouillon cubes instead of the broth. Ingredients:
1 medium onion, chopped |
1 -2 garlic cloves, minced or 1/2 teaspoon garlic powder |
2 teaspoons oil |
1 chicken, cut up |
1 cup rich chicken broth |
1 tablespoon sweet hungarian paprika (or to taste) |
8 ounces sour cream |
1 -1 1/2 tablespoon flour |
salt |
Directions:
1. Saute onion and garlic in oil.
2. Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce.
3. Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot – mix with sauce. Cook 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.
4. Serve with buttered noodles or rice.
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