Title: Hungarian Chicken
Categories: Poultry, Main dish
Yield: 6 servings
6 T Flour
1 ea Broiler-fryer chicken*
1 ea Onion; large-chopped
1 1/2 T Paprika
1 t Salt
2/3 c Chicken broth
1 ea Parsley-buttered egg noodles
1 ea Salt & Pepper to taste
1/4 c Butter or margarine; divided
2/3 c Tomato juice
1 t Sugar
1 ea Bay leaf
2/3 c Sour cream
*The chicken should be about 3 1/2 lb. size, and cut up in serving
pieces. Combine flour, salt and pepper and place in a plastic bag.
Shake chicken, a few pieces at a time, in flour mixture. Melt 1 T.
butter in a large skillet. Saute onion iuntil tender.
Remove from pan and set aside. In same skillet, melt remaining
butter and brown chicken on all sides. Combine tomato juice, paprika,
sugar and salt. Pour over chicken. Add bay leaf, broth and reserved
onion.
Cover and simmer 45-60 minutes or until chicken is tender. Remove
chicken to a platter; keep warm.
Reduce heat to low, remove bay leaf and stir in sour cream. Heat
through 2-3 minutes. Do not boil. Pour sauce over chicken and
noodles. Serve immediately. A recipe of Crystal Garza of Shamrock,
Texas reformated and brought to you by Judy Lausch, DGSV43A.
