Chicken Paprikas

1. 1

   In a Dutch oven over low heat, cook onions in butter until soft but not brown.

2. 2

   Add paprika and rub into onions with wooden spoon. Add chicken, meaty side down, and stock.

3. 3

   Bring to a boil, then cover and gently simmer for 1 1/2 to 2 hours.

4. 4

   Chicken should be very tender and onions mushy.

5. 5

   Remove chicken to a platter and debone.

6. 6

   Cut larger pieces into serving chunks, if you wish.

7. 7

   Add 2 tablespoons of cooking liquid to cornstarch and mix well.

8. 8

   Add this mixture to liquid in pot.

9. 9

   Bring to a boil and stir until thickened.

10. 10

    Reduce heat and stir in sour cream, heating just to simmer point.

11. 11

    Add chicken, cover and simmer a few minutes until heated through.

12. 12

    Holds well at low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.