Recipe by Oolala
Veronica Karlan, my parents' friend, is a lovely Hungarian woman who graciously sent me her recipe when I told her I like to cook! I was salivating when she was describing this dish! Serve with dumplings, mashed potatoes or orzo. I have made this with egg noodles too. * Easy on the paprika as it can be quite piquant. I may double the sauce because I like a lot of sauce.
Top Review by Chad Wicker
Really good. Thank you for posting. I used BL/SL breasts, and saute'd garlic with the onions, but other than that, right on. Reaally good sauce, especially if you like onions. I was wary of a tbsp of paprika, but it works well. Thanks again.
- 1 chicken, cut up
- salt, to taste
- garlic, to taste
- olive oil, to saute the chicken
- olive oil, to saute the onion
- 1 large onion, chopped
- 1 tablespoon flour
- 1 tablespoon paprika
- 1 cup chicken stock or 1 cup water
- 1 tablespoon tomato paste or 1 tablespoon tomato sauce
- 1 -2 tablespoon sour cream
Directions See How It's Made
- Season the chicken with salt and garlic and saute in olive oil.
- In a separate pan, saute the onion in the 1 tablespoons of olive oil until translucent.
- Add the flour, paprika, chicken stock, and tomato paste to the onions and cook, stirring, until sauce thickens.
- Transfer the chicken pieces and the sauce into an oven-proof casserole or baking dish and bake, at 350-400 degrees F., for about 30 minutes, or until chicken is done.
- Just before serving, add the sour cream to the sauce and add more or less sour cream as you like, mixing well.
- Serve with dumplings, mashed potatoes or orzo.
- Bon Appetit!