2 ½ lb chicken
1 T Hungarian paprika (I used about 2T)
3 T shortening
1 c. chopped onions
2 cloves minced garlic
2 c chicken broth
½ c sour cream (I also used ½ c heavy cream)
2 T flour (I used about 1/4 cup)
Melt shortening in large skillet over medium heat – sauté onions until translucent. Add garlic and cook a minute or two. Remove from heat and add paprika, mixing well and make sure it does not burn. Rinse and pat dry the chicken. Season with salt/pepper if desired and add to skillet, mixing well to coat chicken with paprika mix. Return skillet to stove, add about 1 cup broth, enough to keep chicken from burning. Bring to boil and cover and simmer for about 30 minutes, until chicken is tender.
When done, remove chicken from skillet. Add remaining broth to skillet. In a small bowl, mix the sour cream (and heavy cream) and flour. Add some warm gravy from the skillet. Put it all back in the skillet and mix well. Return chicken to the skillet and heat through, but do not boil. Serve with dumplings or wide noodles.
notlistening wrote:Happy Valentines Day, peeps.
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