2 frying chickens, about 3 lbs cut up; in pieces
4 tablespoon lard, butter or margarine
2 medium onions; peeled and chopped
2 tablespoon hungarian paprika,
1 (to 3 tbs)
1 centiliter garlic; crushed
1 1/2 cup chicken broth
1 salt and pepper; to taste
2 tablespoon flour
2 cup sour cream; at room temperature
Wash chickens and wipe dry. Heat lard in a large skillet; fry chicken pieces on both sides until golden. Remove as cooked and keep warm. When all pieces are cooked, pour off almost all fat; add onions and garlic. Saute until tender. Stir in paprika; cook 1 min. Mix in chicken broth; bring to a boil. Season with salt and pepper; return chicken pieces to skillet. Cook slowly, covered, until chicken is tender. Add more broth during cooking, if needed. Remove to a warm platter. Combine flour and sour cream; mix into the skillet. Cook slowly, stirring, until thickened and smooth. Return chicken pieces to sauce; leave on stove long enough to heat through. Serves 8.
NOTES : One of the glories of the Hungarian cuisine is the well-known csirke paprikas, which is made in many variations. The most typical kind is prepared only with chicken, flavorings and sour cream. Tomatoes and green peppers are optional additions.
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