Hungarian Chicken
Yield
8 servingsPrep
15 minCook
65 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
all-purpose flour
|
|
| 3 ½ | pounds |
whole chicken
whole, cut into pieces |
*
|
| 1 | large |
onions
chopped |
|
| 1 ½ | tablespoons |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
chicken broth
|
|
| 1 | each |
egg noodles
parsley buttered |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
butter
or margarine, divided |
|
| ⅔ | cup |
tomato juice
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| ⅔ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
all-purpose flour
|
|
| 1.6 | kg |
whole chicken
whole, cut into pieces |
*
|
| 1 | large |
onions
chopped |
|
| 23 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
chicken broth
|
|
| 1 | each |
egg noodles
parsley buttered |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
butter
or margarine, divided |
|
| 158 | ml |
tomato juice
|
|
| 5 | ml |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 158 | ml |
sour cream
|
|
Directions
Combine flour, salt and pepper and place in a plastic bag.
Shake chicken, a few pieces at a time, in flour mixture.
Melt 1 tablespoon butter in a large skillet.
Sauté onion until tender.
Remove from pan and set aside.
In same skillet, melt remaining butter and brown chicken on all sides.
Combine tomato juice, paprika, sugar and salt.
Pour over chicken. Add bay leaf, broth and reserved onion.
Cover and simmer 45 to 60 minutes or until chicken is tender.
Remove chicken to a platter; keep warm.
Reduce heat to low, remove bay leaf and stir in sour cream.
Heat through 2 to 3 minutes.
Do not boil. Pour sauce over chicken and noodles.
Serve immediately.
