"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

Chicken Paprikash Recipe

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

Contributor:  
Contributor:  
Peggy Wynn

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds Chicken
cooking oil
flour
large onion chopped
paprika
sour cream
corn starch
Chicken broth

Directions:
Directions:
Lightly salt and white pepper chicken, and add a pinch of paprika then dust with Flour.

Quick fry, in the oil until browned; remove from oil.
Using the pan drippings add the onions; saute until clear.
Add the chicken back and add broth to cover; add paprika about 2 Tbsp, or to taste.
Simmer about 20 minutes;re move from heat, temper down, and add about a cup of sour cream. Re heat and pre-pare corn starch in water; also add a small amount to broth just to thicken. Serve over noodles or spaetzel.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This is how Nana showed me, I know there are other receipes, however she never had a cookbook.
I buy boxed spaetzel, too much work to make them.

 

 

 

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