"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Paprikkash Recipe

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This recipe for Chicken Paprikkash, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dean Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 “Best o’ Fryer” or whole cut up chicken (discard neck, giblets, back)
1 ˝ T. butter
1 ˝ T. olive oil
1 cup chopped onions
1 clove garlic, chopped
2 tsp- 2 T. sweet Hungarian paprika
2 cups well-seasoned chicken stock
˝ tsp. salt
˝ -1 cup dry white wine (optional)
1 tsp. flour
1 cup cultured sour cream

Directions:
Directions:
Melt butter and olive oil in heavy pot. Add and simmer until glossy and red: chopped onions, chopped garlic and sweet Hungarian paprika. Then add the chicken stock, salt and white wine.

As soon as these ingredients have reached boiling point, add chicken. Simmer covered until tender, about 1 hour. Stir flour into the cultured sour cream. Stir it in slowly into the pot & simmer until thickened and smooth (5 minutes) but do not boil. Serve at once over wide noodles or rice.

Serves 4.

 

 

 

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