Eva.s Chicken Paprikash
 
2-1/2 to 3-1/2 lb.  frying chicken
4 Tbsp  shortening of your choice
  black pepper and salt, to taste
5 Tbsp  sweet hungarian paprika
1 cup  finely chopped onion
3 Tbsp  tomato puree (i use ketchup!)
2 - 3 clove  garlic
1 tsp  salt
1 cup  chicken stock or water or 1/2 and 1/2 with wine
1 cup  sour cream
 
sprinkle the chicken pieces with salt, black pepper, and 1 tbsp paprika. 
melt 4 tbsp fat in a heavy sautee pan. when the fat is hot, add the 
chicken pieces and saute quickly over medium heat until meat turns white 
and is firm to the touch. remove chicken to roasting pan. 
increase the heat and add the chopped onion, 2 tbsp paprika, tomato puree, 
and the garlic cloves, which has been mashed with the 1 tsp salt. stir all 
ingredients until the fat sizzles. add 1 cup stock, cover the pan and cook 
until the onions become pulpy. 
add to the sauteed chicken in the roasting pan. sprinkle with 2 tbsp 
paprika and salt and pepper. bake at 250-275 for approx. 1 3/4 hours. 
remove chicken and keep warm. defat juice, then add up to 1 cup sour cream 
and whisk. serve with dumplings. 
 
 
dumplings 
 
4   eggs
1 cup  milk
1 tsp  salt
3 cup  flour
 
mix well and let rest for 1 hr. if possible. 
drop by teaspoon (or through colander) into boiling salted water and cook 
for 5 min. 
 
 
 
-- 
(ID: 2947) Mirror: rec.food.recipes: Mon, Apr 11, 2005


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