Categories: dinner

Ingredients

• 2-2.5 lbs meaty chicken pieces (various)
• 1 tbsp cooking oil
• Salt and pepper to taste
• 1 cup chopped onion
• 3-4 tsp hot Hungarian paprika
• 3/4 cup chicken broth
• 1/4 cup dry white wine
• 1 carton sour cream (8oz)
• 2 tbsp all-purpose flour

Directions

1. -Skin and rinse chicken, pat dry

2. -In a medium skillet, cook the chicken in hot oil for about 15 minutes or until lightly browned, turning to brown evenly. Remove from the skillet, sprinkle with salt and pepper, set aside.

3. -Add the onion and paprika to the skillet and cook until the onion is tender

4. -Return the chicken to the skillet and coat in the paprika mixture

5. -Add the broth and wine to the skillet

6. -Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes until the chicken is no longer pink inside. Again remove the chicken and set aside

7. -Skim any fat from the pan juices and add about 1/4 cup water or broth, adding additional salt and pepper to taste.

8. -In a mixing bowl, stir together the flour and sour cream then gradually stir them into the pan juices

9. -Cook until the sauce is thickened and bubbly, then keep cooking for 1 minute more

10. -Serve the chicken over a bed of cooked egg noodles and cover with sauce.

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