Hungarian Chicken Recipe

Name: Hungarian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbsp. flour; salt and pepper to taste; 1 chicken, cut up; 1/4 c. butter, divided; 1 large onion, chopped; 2/3 c. tomato juice; 1 to 2 Tbsp. paprika; 1 tsp. sugar; 1 tsp. salt; 1 bay leaf; 2/3 c. chicken broth; 2/3 c. sour cream; parsley; buttered egg noodles

Servings: persons

6 Tbsp. flour
salt and pepper to taste
1 chicken, cut up
1/4 c. butter, divided
1 large onion, chopped
2/3 c. tomato juice
1 to 2 Tbsp. paprika
1 tsp. sugar
1 tsp. salt
1 bay leaf
2/3 c. chicken broth
2/3 c. sour cream
parsley
buttered egg noodles

1
Combine flour, salt and pepper and place in a plastic bag. Shake chicken a few pieces at a time in flour mixture.
2
Melt 1 tablespoon butter in large skillet.
3
Saute onion until tender. Remove from pan and set aside.
4
In same skillet, melt remaining butter and brown chicken on all sides.
5
Combine tomato juice, paprika, sugar and salt.
6
Pour over chicken.
7
Add bay leaf, broth and reserved onion.
8
Cover and simmer 45 to 60 minutes or until chicken is tender.
9
Remove chicken to a platter; keep warm.
10
Reduce heat to low.
11
Remove bay leaf and stir in sour cream.
12
Heat through 2 to 3 minutes.
13
Pour sauce over chicken and noodles.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Tbsp. flour, salt and pepper to taste, 1 chicken, cut up, 1/4 c. butter, divided, and more.

Yes, Hungarian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Chicken

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