Clean chicken and pat dry (8-10 pcs). Sprinkle with S&P. In a large skillet, heat 4 Tblsp. butter. Add a chopped onion and saute over medium heat, stirring frequently, until the onion is softened (not browned!). Reduce heat - add 2 Tblsp. paprika & clove of minced garlic. Stir and cook for several minutes to enhance the spice flavor.
Turn the heat up a bit and add the chicken - stir to coat the chicken completely with onions and seasonings. Turn often and cook for 15-20 minutes, until the chicken is cooked well on the outside. Add 1 cup of chicken broth. Cover and cook for 45-60 minutes, until the chicken is fully cooked and tender. If it looks like the liquid is evaporating, add a little more to keep the chicken from drying out.
When the chicken is finished cooking, remove it onto a platter.
In another bowl, put 1/2 cup of the cooking liquid (from pan) - add 1 cup of sour cream, 2 Tblsp. flour, 2 tsp. paprika, S&P to taste and whisk together until smooth. Return to the pan and cook over a low heat for another 10 minutes until it thickens slightly. Add the reserved chicken and spoon the sauce over it - heat another minute or 2 before serving.
Serve this over cooked noodles, dumplings or rice.
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