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Chicken Paprikash Recipe

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This recipe for Chicken Paprikash, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, cut up
2 T. olive oil or butter
1 medium onion, chopped
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
water
1 pint sour cream
3 T. flour


Directions:
Directions:
In skillet, fry onions in oil or butter; add salt, paprika and pepper and saute until browned. Put in bottom of dutch oven or any other large skillet. Brown chicken in same skillet as onions, remove from skillet and layer on top of onions, pouring any leftover drippings from skillet over chicken and onions. Cover with water and cook on low temperature until tender, about 30 to 45 mins. or until chicken is very tender -- practically falling off the bone. Mix flour with sour cream and add a little of the broth from the chicken. Remove chicken from pan and add sour cream mixture to the broth very slowly, stirring constantly.

Dumplings:
3 eggs
1 tsp. salt
1 C. flour (approximately)
Mix eggs, salt and enough flour to form a soft dough.

Dip a teaspoon into the hot broth, then put small amount of dumpling mixture (1/2 tsp) into spoon and dip into broth so dumpling goes into broth. Keep dipping spoon in hot broth for each dumpling stirring occasionally so they won't stick together. Cook 7 to 10 minutes over low heat. Return chicken to kettle to warm, let set 5 minutes.

Personal Notes:
Personal Notes:
This recipe is from Mom's cookbook called "Angels and Friends" that the Youngstown Chapter of the Easter Seal Society published in 1977. It was submitted by Mrs. John Sesonsky and is the most authentic and delicious paprikash recipe I've ever found. It is heavenly.

 

 

 

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