Paprikash Chicken

A Hungarian favorite as well as mine,or as our German family made it.

1  chicken cut up
1 cup onion sliced into rings
2 Tbs. butter 1 Tbs. oil<
2 – 3 tbs. paprika
1/2 cup chicken stock and (1/2 cup white wine — optional)
1 cloves garlic, crushed 2 red peppers, cut in rings
2 tomatoes, quartered
1 cup sour cream
2 tbs. flour
Salt and black pepper to taste

Rub the chicken with 2 Tbs. of paprika and refrigerate it for 2 hours. Season with salt and pepper to taste.

Lightly brown the chicken in hot butter and oil. Add the onion and garlic and saute until tender. Place chicken in casserole, baste with butter. Add some of the broth. Layer pepper rings, onion rings, and tomatoes on top. Cover and place in a 450 degree oven, reduce heat to 350 and roast for an hour 1/4 or until done.

Mix flour to a paste in some of the chicken drippings, add remaining paprika, some of the sour cream and cook for 2-3 min. Add the wine and stock, bring to boil and immediately reduce the heat. Simmer until sauce thickens then slowly add the remaining sour cream. Stir till all is warmed. Pour this over the vegetables and chicken. Salt and pepper to taste.

Serve over hot buttered noodles and serve with peas.
Very adaptable dish, one can add mushrooms, artichoke hearts, whatever. Enjoy

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