Hungarian Chicken

By tlshinnick

Ingredients

• 3 lbs chicken pieces
• salt
• cayenne pepper
• Chicken broth
• 3 medium onions, chopped
• 3 tablespoons butter
• Bisquick
• 1 pint sour cream
• 2 tablespoons flour

Preparation

Step 1

Season chicken with salt. Lightly sprinkle Cheyenne pepper on chicken. Let chicken set in fridge for 7-8 hours before cooking.
Chop 3 medium onions.
Melt 1 cube of butter in a large frying pan and lightly saute onions until golden.
Put onions in the bottom of roasting pan with lid or in a shallow casserole with lid or cover with foil.
Coat seasoned chicken with Bisquick and brown in oil. Remove and arrange on top of onions in the roaster. Cover with the lid or foil and bake in 350' over for 30 mins.
Remove and pour 1 or 2 pints of chicken stock over chicken.
Mix 1 pt. sour cream and 2 tblsp. flour together. Pour into chicken mixture, return to oven for about 20 mins.

A green salad and garlic bread go good with this.
PS - The chicken is even better the second day - which is why you want to make A LOT!