Hungarian Chicken

By newbaucher

Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months—quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!

Ingredients

• 6 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 broiler/fryer chicken (about 3-1/2 pounds), cut up
• 1/4 cup butter, divided
• 1 large onion, chopped
• 2/3 cup tomato juice
• 1 to 2 tablespoons Hungarian or regular paprika
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 bay leaf
• 2/3 cup chicken broth
• 2/3 cup sour cream
• Parsley-buttered egg noodles

Details

Servings 4

Preparation

Step 1

Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 tablespoon butter in a large skillet. Saute onion until tender. Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt. pour over chicken. Add bay leaf, broth and reserved onion. Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. Yield: 4-6 servings.