Delicious sour cream sauce and chicken served over wide egg noodles.

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Name: Chicken Paprikash (Grandma Hatfield's)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Hungarian
Ingredients: 4-6 Chicken breasts & Thighs bone-in, skin-on; 2 tablespoons Vegetable oil; 1 small onion sliced; 2 cloves Fresh garlic diced; Salt and pepper to taste; Paprika to desired coverage; Water to fully cover chicken; 1/2 stick Butter; 4 tablespoons Flour; 1 pint Sour cream

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INGREDIENTS

4-6 Chicken breasts & Thighs ; bone-in, skin-on
2 tablespoons Vegetable oil
1 small onion ; sliced
2 cloves Fresh garlic ; diced
Salt and pepper ; to taste
Paprika ; to desired coverage
Water ; to fully cover chicken
1/2 stick Butter
4 tablespoons Flour
1 pint Sour cream

Servings

INSTRUCTIONS

PREPARE CHICKEN:

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.

PREPARE SAUCE:

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.

NOTES

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Chicken Paprikash (Grandma Hatfield's)

4-6 Chicken breasts & Thighs bone-in, skin-on
2 tablespoons Vegetable oil
1 small onion sliced
2 cloves Fresh garlic diced
 Salt and pepper to taste
 Paprika to desired coverage
 Water to fully cover chicken
1/2 stick Butter
4 tablespoons Flour
1 pint Sour cream

PREPARE CHICKEN:
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.

PREPARE SAUCE:
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.

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 4 Servings

Calories: 469
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.

About Our Nutrition Facts

Calories per serving: 469

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