"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Paprikash Recipe

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This recipe for Chicken Paprikash, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Privot
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbs. butter
1 medium onion, finely chopped

3 1/2 to 4 lb. chicken parts (preferably breast and legs) cut in half with skins removed* or use whole chicken

1 pt. (16 oz.) sour cream
1 tsp. salt
1/2 tsp. black pepper
1 tsp. hot paprika
4 Tbs. flour
1 large can diced tomatoes, processed in a food processor
2 cups chicken broth

Directions:
Directions:
Use a 3 quart saucepan or Dutch oven. Place chopped onion in Dutch oven with butter; sauté onion on low heat until transparent. Sprinkle with paprika, pepper and salt on the onions and add 1/4 cup of water. Stir well.

Place chicken parts in Dutch oven to brown lightly. Cover with tomatoes, and 2 cups of chicken broth. Cook on low heat until chicken is tender, about 1 1/2 hours.

When done, the chicken should be placed in a casserole and kept warm. Blend flour with sour cream thoroughly in a separate bowl. Gradually add to the chicken sauce in the Dutch oven, stirring to combine and keep warm. Serve with boiled rice or mashed potatoes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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