Cover bottom of a large stock pot with vegetable oil. Lightly saute onion and garlic, then remove from pot. LIGHTLY brown chicken pieces. Return onion and garlic to pot. Season with salt, pepper and paprika. Add enough water to the pot to cover chicken. Stew for approximately 1 hour.
Once chicken is cooked, remove from pot and set aside to cool. When cool to the touch, remove from bones and discard skin and bones.
In skillet melt 1/2 stick butter. Once butter has melted, add 4 heaping tablespoons of flour. Stir until smooth. Add Sour cream to mixture and stir until smooth. Add this to stock pot broth and wisk until well blended. Add the deboned chicken and simmer until thick.
Best served over cooked egg noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 272 (58%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 143.7mg||44 %|
|Sodium 190.1mg||7 %|
|Potassium 502.2mg||13 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.4g|
|Protein 29.8g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 469
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!