Food By Mom--Chicken Paprikash

I have no idea where I got this recipe in the first place -- it was years and years ago. And I have no illusions about it being even close to authentic. I used to make it fairly often because my kids liked it and it was easy -- key factors for working moms. I still make it at least once a month -- because it is good!

1 whole chicken (about 3½ pounds), cut into 8 pieces*

1 Tbsp butter, softened

1 Tbsp olive oil

1 garlic clove, crushed

2 large onions, thinly sliced

1 Tbsp sweet Hungarian paprika

salt and pepper to taste

chicken broth or white wine, no more than a couple of tablespoons

1/2 C sour cream

1. Brown chicken, onions and garlic in butter and oil.

2. Stir in paprika, salt, and pepper.

3. Add broth or wine.

4. Cover and simmer for approximately 1 hr.

5. When chicken is done, remove the pieces from the pan. Turn heat to high and bring the liquid the liquid to a boil, stirring to deglaze pan.

6.Lower heat to simmer and Stir in sour cream.


Serve with sauce and onions over chicken on noodles or rice.


*You may also use skinless and boneless chicken thighs(better flavor than breasts) or boneless pork, cut into bite-sized chunks.

© Cheryl Fuller, 2007. All  rights reserved.