Easy Paprika Chicken
Easy Paprika Chicken recipe
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
whole chicken
quartered |
*
|
|
| ½ | cup |
butter
or margarine |
|
| 1 ½ | cups |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
chicken broth
|
|
| 2 | teaspoons |
paprika
|
|
| 2 | cups |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
quartered |
*
|
| 118 | ml |
butter
or margarine |
|
| 355 | ml |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
chicken broth
|
|
| 1E+1 | ml |
paprika
|
|
| 473 | ml |
sour cream
dairy |
|
Directions
Wash chickens and pat dry.
Heat butter in a large skillet and sauté onions until soft and light yellow.
Lay chicken pieces over onions and sauté.
Simmer, covered, over low heat for about 45 minutes.
When chicken is tender, remove and keep warm.
Stir flour and salt into onions.
Gradually stir in chicken stock, stir over low heat until thickened. Remove pan from heat and mix paprika into liquid.
Amount depends on taste and color desired.
Blend in sour cream. Add chicken to sauce. Spoon sauce over chicken.
Reheat but do not boil.
Serve with noodles or dumplings.
