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Chicken Paprikash

Note: Both recipes call for chicken pieces, but boned chicken cut in bite sized pieces is much
better. Serve with noodles or rice.

3 lbs meaty chicken pieces, skinned
3/4-1 cp chicken broth
1/4-1/2 cp dry white wine
1 large onion, finely chopped
1 T oil
2 T hot Hungarian Paprika
2 t cayenne pepper, ground (if hot paprika is not available)
salt and pepper
1 cp sour cream
2 T flour

1. Saute onions till browned.
2. Add Paprika, cayenne, and chicken and cook slowly about 15 minutes, turning so chicken
browns evenly. Sprinkle with salt and pepper.
3. Add broth and wine to skillet. Bring to boiling, reduce heat. Cover and simmer 35-40
minutes till chicken is very tender.
4. Remove chicken from heat and stir in sour cream and flour. Heat sauce about 1 minute,
till thickened. Add chicken.