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    Paprikahuhner (Paprika Chicken)


    Source of Recipe


    Laurel

    List of Ingredients




    2 broiler-fryer chickens (2-1/2 to 3 pounds each), quartered
    1/2 cup butter or margarine
    1-1/2 cups chopped onion
    1/4 cup all-purpose flour
    2 teaspoons salt
    1 cup chicken broth
    1 to 2 teaspoons paprika
    2 cups sour cream

    Recipe



    Wash chickens and pat dry. Heat butter in a large skillet and saute onions until soft and light yellow. Lay chicken pieces over onions and saute. Simmer, covered, over low heat for about 45 minutes. When chicken is tender, remove and keep warm.

    Stir flour and salt into the onions. Gradually stir in chicken stock. Stir over low heat until thickened. Remove pan from heat and mix paprika into liquid. Amount depends on taste and color desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over chicken pieces. Reheat but do not boil. Serve with noodles or dumplings.

    Makes 6 servings.

 

 

 

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