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Hungarian Chicken

poultry

16 chicken thighs
2 tablespoons olive oil
1 large yellow onion; peeled and chopped
4 ounces mushrooms
sliced about 1/4" thick
2 cups chicken stock
1 quart sour cream
2 tablespoons Hungarian paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 cups cooked rice or fettuccine

Preheat oven to 350 degrees. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and set aside. Turn the heat down to medium low, add the onion, and cook it until it is softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for 5 more minutes, stirring constantly. Add remaining 5 ingredients, retaining 2 tsp. paprika, and mix thoroughly. Transfer cooked chicken to the casserole dish and pour sauce over chicken. Sprinkle the top with remaining paprika and bake, uncovered for 25 minutes. Serving Ideas : Serve over steamed rice or wide egg fettuccine. NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas. Yield: 7 servings. 0 0 0 0 0 0 0 1032 4714 0 2840

Contributor: Copyright © 1995 by Heidi Rabel

Yield: 7 servings

Preparation Time: 0:15

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