CHICKEN PAPRIKA
3 lbs chicken pieces
2 tsp salt
1 tsp ground black pepper
4 tbsp butter
2 large onions, peeled, sliced thin
1 1/2 tbsp paprika
1/2 cup water
1 cup sour cream
Wash and dry chicken. Season with salt and pepper, rubbing in well; set aside.
Melt butter in a skillet, add onions and paprika; brown onions until golden. Remove onions from pan.
Brown chicken pieces in skillet. Add 1/2 cup water; cover and simmer 30 minutes.
Add sour cream, stir well. Heat just below a simmer for 15 minutes.
Serve with noodles or boiled potatoes.
Makes 6 servings
Source: an American's Complete Round-the-World Cookbook by Myra Waldo, 1960's
3 lbs chicken pieces
2 tsp salt
1 tsp ground black pepper
4 tbsp butter
2 large onions, peeled, sliced thin
1 1/2 tbsp paprika
1/2 cup water
1 cup sour cream
Wash and dry chicken. Season with salt and pepper, rubbing in well; set aside.
Melt butter in a skillet, add onions and paprika; brown onions until golden. Remove onions from pan.
Brown chicken pieces in skillet. Add 1/2 cup water; cover and simmer 30 minutes.
Add sour cream, stir well. Heat just below a simmer for 15 minutes.
Serve with noodles or boiled potatoes.
Makes 6 servings
Source: an American's Complete Round-the-World Cookbook by Myra Waldo, 1960's
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