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Paprika Chicken

poultry, vegetables

1/4 cup butter
1 large onion; sliced into rings
3 1/2 pounds chicken
cut into serving-sized pieces
Salt; to taste
1 1/2 tablespoons Hungarian paprika
1 green pepper
seeded, deribbed, and sliced into r
1 tomato; sliced
1/4 pound fresh button mushrooms; optional
1/2 cup sour cream; optional

In a 3-quart Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Add onion and saute until translucent (about 5 minutes). Remove pan from heat. Sprinkle chicken with salt and add to pan with paprika, half of the green pepper, and half of the tomato. Cover pan with a tight-fitting lid and cook over very low heat until chicken is tender (1 to 1 1/2 hours). Turn chicken pieces occasionally so that they cook evenly. If necessary, add a few spoonfuls of water to prevent sticking. During the last 15 minutes of cooking, add mushrooms (if used). When chicken is tender transfer to a heated platter. Place pan over medium heat and cook juices, scraping bottom of pan to loosen any burned-on bits. Add a spoonful or so of water to achieve a gravy-like consistency, then stir in sour cream (if used) to form a smooth mixture. Pour over chicken and garnish with the remaining green pepper and tomato. Serving Ideas : Serve hot. NOTES : Yield: 4. 0 0 0 0 0 1032 0 0 0 4204 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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