Chicken Paprikas

1. 1

   Saute onion rings in butter until transparent. REMOVE PAN FROM HEAT (so that paprika won't burn) and add paprika. Stir onions and paprika together until mixed well. Add chicken and stir all to coat. Cover with tight fitting lid. Put back on medium low heat for about 45 minutes to 1 hour, or until chicken is done. Liquid will be produced from the chicken during cooking, but be sure that there is some liquid in the pan at all times so that chicken simmers and does not scorch. If it is getting dry, add water.

2. 2

   When chicken is cooked, remove from the pan and debone and skin, putting the meat aside and throw out the bones and give the skin to the dog. If there is too much liquid in the pan, reduce slightly. Add sour cream and mix well. Salt sauce to taste.

3. 3

   Return the chicken to the pan and mix into the sauce. Serve over warm buttered spaetzle with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.