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Hungarian Chicken Stew




Source of Recipe


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Recipe Introduction


Serve this easy goulash variation with buttered wide noodles.


List of Ingredients




1 chicken ( about 3 pounds ) cut into 8 pieces
1/2 tsp. salt
1/4 tsp pepper
2 tbs. vegetable oil
1 large onion, sliced thin
1 tbs. hungarian sweet paprika
2 cups chicken broth
1/4 cup dry white wine
1/4 cup tomato paste
1/2 tsp. dried savory
1/2 tsp. caraway seeds
1 cup drained sauerkraut
2/3 cup sour cream


Recipe



1. Season chicken lightly with salt and pepper. In a large dutch
oven, heat oil over medium-high heat. Add chicken and cook, turning once
or twice, until browned, about 8 minutes. Remove from pan.

2. Reduce heat to medium. Add onion and cook, stirring constantly,
until golden, about 7 minutes. Sprinkle paprika over onion and cook
stirring 1 minute. Stir in broth, wine, tomato paste, savory, caraway
seeds and sauerkraut.

3. Return chicken to the pan. Reduce heat to medium-low, cover and
simmer until chicken is tender and white to the bone, 30 to 35 minutes.

4. Stir in sour cream. Cook uncovered about 2 minutes to heat through
but not to let boil. Enjoy!!!