Prep 45 mins
Cook 1 hr 30 mins
This recipe is one which required translation. It takes a little time to translate the intent and accuracy of the original cook... Fortunately, I have not lost my basic skills in the Romanian language...By jove, I think I've got it... A favourite when I was growing up. May be served with boiled potatoes or a rice pilaf. Vegetables could include carrots, parsnips, whole green beans.
- 1 large chicken, 5 - 6 lbs
- 1⁄4 lb butter
- 2 tablespoons flour
- 1 pint sour cream
- 1⁄4 lb mushroom, sliced thin
- 3 scallions, chopped coarse, green tops as well
- 1⁄2 green pepper, chopped coarse
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 3 tablespoons parsley, chopped
- 1 teaspoon Hungarian paprika
- 1⁄4 cup water
- Preheat oven to 325°F.
- Clean chicken well, and cut into pieces.
- Brown pieces in hot butter in heavy frying pan.
- Remove chicken to a covered casserole dish.
- Make a roux; reheat butter in pan and add flour and water, blending carefully.
- Heat and stir until mixture is light brown.
- Cool roux thoroughly, (will not curdle if roux is cooled before sour cream is added).
- Add sour cream slowly, to the roux, mixing well; simmer for a few minutes.
- Pour this over chicken in the casserole dish.
- Add mushrooms, seasoning, parsley, pepper, chopped scallions with green tops, and water.
- Sprinkle Hungarian paprika over mixture.
- Cover casserole dish tightly; place in preheated oven, and cook for 1-1/2 hrs, or until chicken is tender.
OMG! This is the best chicken/sour cream recipe I've ever had. We all loved it, me, daughter, son-in-law, dh and 6 year old son. Will definitely be making this again on a regular basis. Thanks Diva!!!
A few months ago our son married a beautiful Romanian girl and we are so thrilled to have her in our family. I have been searching for Romanian recipes to cook so that she would have a taste of home. I fixed this for dinner tonight and we all loved it. This will definitely be a dish that we fix again.
This was a decadent and simple way to prepare chicken. I usually cook with alot of herbs and spices but DID NOT alter the ingredients at all to suit my palate and I'm very glad that I didn't. If you follow this recipe as it reads you are sure to be pleased with the results. I did use a hungarian paprika paste, it's what I had and it has an authentic regional taste thate powder just can't duplicate for me. I will next try this dish with skinless chicken pieces and half fat sour cream. Thank you so much Toolie for this delish dish, YUMMY! I make this every couple of months and have made a few changes to suit my taste buds. I use skinless bone in split chicken legs well browned and I S & P the chicken after browning. Then I layer 1/2 the mushrooms, green pepper, parsley and scallions and sprinkle on some hungarian paprika. I use only a 1/8 lb butter to make the roux and add no water to it. After simmering the cooled roux with the low fat sour cream I pour it over the chicken and veggies. Then I add the other 1/2 of the veggies, season with more freshly ground pepper and kosher salt, pour in 1/2 c of water and sprinkle with more paprika. Please note that I only use 3 to 3-1/2 lbs of chicken legs and I double all the vegetable amounts as well as the pepper and parsley. I serve with steamed baby carrots and whole wheat rotini pasta. The leftovers are even better! Toolie, we ever so love this recipe of yours. Hugs...Annie