"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hungarian Paprika Chicken Recipe

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This recipe for Hungarian Paprika Chicken, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Ratka
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 pieces of chicken (remove skin)
1 stick of butter
1 medium onion (diced)
1 1/2 Tbs. paprika.
Few dashes of garlic salt, onion salt, salt, pepper and poultry seasoning.
1 Tbs. parsley flakes
4 chicken bouillion cubes
3 cans chicken broth

Directions:
Directions:
Put chicken pieces in lg. roasting pan. Sprinkle chicken with dashes of garlic salt, onion salt, salt, pepper and poultry seasoning. Melt butter and saute onion about 1 minute. Add paprika and dash of salt. Stir and drizzle over chicken pieces. Sprinkle parsley flakes. Add chicken broth and bouillion cubes. Bake at 350 for about 1 1/2 to 2 hrs. Serve with any shape noodles. Remove chicken from roaster and pour broth over noodles in a bowl.

 

 

 

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