Try this Chicken Paprikash recipe, or contribute your own.
Suggest a better description1. Preheat oven to 450~F. Remove giblets and neck from chicken; refriger- ate for use another day. Rinse chicken with cold running water and drain well; pat dry with paper towels. 2. In cup, mix margarine or butter with garlic. With fingertips, gently separate skin from meat on chicken breast and thighs. Spread garlic mixture on meat under skin. 3. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. With string, tie legs together. 4. In small roasting pan (about 14" by 10", stir onions with paprika, salt, and 1/4 cup water. Place chicken, breast side up in pan. 5. Roast chicken about 1 hour, stirring onions halfway through roasting time. Chicken is done when temperature on meat thermometer reaches 175-180 degrees and juices run clear when thickest part of thigh is pierced with tip of knife. 6. Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving. 7. Meanwhile, skim and discard fat from onion mixture in pan. Add chicken broth to onions; heat to boiling over medium heat, stirring to loosen brown bits. Stir in sour cream. Serve chicken with onion mixture. Remove skin from chicken before eating if you like. Each serving without skin: About 385 calories, 44 g protein, 16 g carbohydrate, 16 g total fat (5 g saturated), 132 mg cholesterol, 485 mg sodium. Recipe by: Good HouseKeeping - April 1997 Posted to recipelu-digest Volume 01 Number 507 by RecipeLu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (114g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 208 | ||
Calories from Fat: 166 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.4g | 25 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 338.8mg | 12 % | |
Potassium 531.6mg | 14 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 5.3g | ||
Protein 4g | 6 % | |
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: 208
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!
What would you serve with this? Link in another recipe.