Prep 15 mins
Cook 1 hr
This is a family recipe that I have been eating all my life. It is a simple boiled chicken, and you make the sauce with the boiling liquid, served with egg noodles or rice.
- 4 chicken breasts (bone in is better)
- 1 large onion, diced
- 2 garlic cloves, finely minced
- 4 -5 tablespoons sweet Hungarian paprika
- salt and pepper
- 1 cup sour cream
- 1⁄3-1⁄2 cup flour
- 2 tablespoons olive oil
- Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
- Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
- Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
- Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates).
- Right before you are ready to serve, remove the chicken from the liquid and keep warm.
- To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
- Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy).
- Remove bones from chicken breasts and cut into pieces and return to sauce.
- Serve it piping hot over egg noodles or rice.
Very yummy! I used chicken breast without bone and simmered it on the stove for about 1.5 hours. The chicken tasted a little overcooked however it was still delicious. The sauce was excellent. If I made this recipe again it would definitely be with on the bone chicken just because it would be more tender. Thank you BakerTeresa