Chicken Paprikash

1. 1

   Melt 1 Tbsp. butter in a deep large skillet.

2. 2

   Add onions, saute until golden and tender.

3. 3

   Stir in paprika and wine vinegar. Add 1 more Tbsp. of butter.

4. 4

   Wash chicken pieces, pat them very dry, place them in skillet, saute on both sides just until golden, not browned.

5. 5

   Salt chicken while they are sauteing.

6. 6

   Set chicken pieces aside, add the last Tbsp. of butter.

7. 7

   Blend in 2 Tbsp. flour with wooden spoon.

8. 8

   Add chicken bouillon, stirring constantly until smooth and thickened.

9. 9

   Return all chicken pieces to the pan, spoon a little sauce over them, cover and cook over very low heat 3/4 hour.

10. 10

    Remove chicken pieces when done.

11. 11

    In a small bowl blend together 1 1/2 Tbsp. flour and 3/4 cup sour cream.

12. 12

    Add 3-4 Tbsp hot gravy, mix well.

13. 13

    Pour mixture to skillet, cook stirring until thickened.

14. 14

    Return chicken pieces to the gravy, and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.