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Hungarian Chicken Paprikash

Hutchinson's Sunsetview Restaurant Hungarian Chicken Paprikash




List of Ingredients




2 chickens (3 to 4 pounds each), each cut into 8 pieces
4 tablespoons ( 1/2 stick) butter
1 cup chopped onion
1 teaspoon chicken base
1 teaspoon black pepper
2 teaspoons chopped garlic in water
3 cups water
2 teaspoons Hungarian paprika
4 tablespoons cornstarch mixed with about 1/2 cup water to make a roux
1 pint sour cream



Recipe



In large stockpot, saute chicken in butter until lightly browned. Add onion, chicken base, pepper, garlic and water. Bring to boil; reduce heat and simmer 30 to 45 minutes, or until chicken is tender. Remove chicken and set aside; keep warm.

Add paprika to juices in pot and return to boil. Slowly add cornstarch roux to juices in pot until mixture is consistency of a thick gravy.

Remove from heat, add sour cream, then strain mixture and discard any solid bits.

Serve sauce over chicken with homemade spaetzle, rice, noodles or mashed potatoes. Makes 4 servings.