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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A Hungarian dish Ingredients:
3 lbs chicken |
2 teaspoons salt |
1/8 teaspoon black pepper |
1/4 cup oil |
2 large onions, chopped |
3 tablespoons sweet hungarian paprika |
1 1/2 cups water |
1 tablespoon flour |
1 cup sour cream |
Directions:
1. Cut the chicken legs to separate the thighs and drumsticks. Rinse the chicken and pat dry with paper towles. Remove as much fat as possible. Sprinkle with salt and pepper.
2. Heat teh oil over med-hi heat in a large Dutch oven. Use tongs to add the chicken pieces in a single layer; do not crowd. Cook until browned all over, about 5 minutes per side. Transfer the cooked pieces to a platter and set aside. Repeat until all the chicken is browned.
3. Add the onions to the oven and cook until the onions are softened, about 3 minutes. Return the chicken to the Dutch oven. Add the paprika, water, cover, and simmer slowly for 20 minutes.
4. Uncover and cook for 10 to 15 minutes, stirring occasionally, until the chicken is tender.
5. Transfer the chicken to a serving dish and keep warm.
6. In a separate med bowl, stir the flour into the sour cream until well blended. Add the mixture to the Dutch oven and cook until the sauce thickens, 4 to 5 minutes. Pour over the chicken and serve.
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