Hungarian Chicken

By Scrappin Broad

Ingredients

• Chicken
• 8 slices bacon, chopped
• 1/2 c. chopped onion
• 2 3-4 lb. chickens, cut up or 8 chicken breasts, cut up
• 1 c flour
• 2 t salt
• 1 T paprika
• 1/2 c chicken broth
• Gravy
• 3 tbsp. flour
• 1 c. chicken broth
• 2/3 c milk
• 1 1/2 t paprika
• 1/2 t salt
• Reserved onion & bacon from above
• 1 1/2 c sour cream

Preparation

Step 1

Chicken
Cook bacon in large skillet until crisp. Remove & drain on paper towels.

Add onion to skillet and cook until soft but not brown. Remove & set aside.

Combine flour, salt & paprika in plastic baggie. Shake chicken pieces in
mixture to coat.

Brown chicken in bacon fat, adding more oil as needed.

Pour chicken broth over browned chicken. Cover & cook over low heat until tender, about 25 min. (may need to add more broth to keep from sticking to pan).


Gravy
Remove chicken from skillet. Stir flour into the fat to make a smooth paste. Add broth & milk.

Cook, stirring constantly until thickened. Add paprika, salt and reserved onion & bacon.

Add sour cream and heat, stirring until blended. DO NOT BOIL.

Return chicken to sour cream mixture. Coat, cover & let stand off heat for 1 hr. to blend flavors.

Reheat gently and serve with noodles, if desired.

(I doubled the gravy recipe because we like more gravy. Also I added more paprika & sour cream.)