[imcarthur]

This is a traditional Hungarian recipe. My version is better than my Hungarian wife's and her sister's and her mother's . . .

Chicken Paprikas (pronounced PA-pree-kosh)

1 3-pound frying chicken, cut up (I use boneless chicken chunks because it’s easier)
1/2 cup flour
Salt and pepper
4 tablespoons butter
1 medium onion, peeled & chopped
1/2 pound mushrooms, sliced
1 tablespoon Hungarian sweet paprika
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons flour
1/2 cup sour cream

Wash chicken well; pat dry. Combine flour, salt, and pepper in plastic bag. Add chicken pieces a few at a time; shake to coat.

Melt butter in Dutch oven or kettle over moderate heat. Add chicken; brown well on all sides. Remove from pan.

Add onion to kettle; cook until lightly browned. Remove from pan with slotted spoon; reserve.

Add mushrooms to pan; cook until tender & the liquid surge has abated.

Remove pan from heat; add paprika. Stir in chicken broth and wine; add onion and chicken. Return to heat. Bring mixture to boil over moderate heat; cover. Reduce heat to low; cook 50 to 60 minutes or until chicken is tender.

Combine flour and sour cream; stir well. Remove chicken from pan; keep warm. Stir sour cream mixture into pan juices; cook over very low heat until thickened. Pour sauce over chicken. Serve with rice, noodles, or dumplings.

MAKES 4 SERVINGS.

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Ian