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Jun. 14, 2008
Hungarian Chicken
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 4 to 5 pounds broiler/fryer chicken pieces
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups hot water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup (8 ounces) sour cream
Directions:
In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear.
Remove chicken and keep warm. In a small saucepan, combine cornstarch and cold water until smooth. Whisk in pan juices with onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken. Yield: 6 servings.
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