Hungarian Chicken

1. 1

   In a large skillet, cook onion in melted Crisco until soft but not brown.

2. 2

   Stir in salt, paprika and pepper, then brown the chicken pieces on all sides.

3. 3

   Add chicken stock or bouillon. Cover and simmer for 50 to 60 minutes, until chicken is tender. Put chicken on a serving platter and keep hot.

4. 4

   Stir combined sour cream and flour into mixture in skillet.

5. 5

   Cook and stir until this sauce comes to a boil; pour over chicken.

6. 6

   Serve with noodles or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.