Hungarian Chicken Paprika

Here is a recipe of an old favorite I hadn't made in some time.  It is from The Fannie Farmer Cookbook by Marion Cunningham.  This is one of the cookbooks I refer to often and its recipes never fail me.  Many good old American standards plus a variety of recipes from other countries such as this one.

I did vary the recipe somewhat this time by using chicken tenders I had in the freezer instead of using whole pieces of chicken.  I must say that not only did it save immensely on cooking time, but the flavor was not compromised one bit.  I had this meal cooked in about 30 minutes as opposed to the 50-60 minutes called for, and it was a most satisfying Sunday dinner.

Of course, partaking in a crisp, dry vodka martini on the rocks while I worked certainly didn't hurt!

Hungarian Chicken Paprika

3 pound chicken, cut in quarters

4 Tbsp butter

1/2 cup chopped onion

1/2 tsp salt

2 Tbsp sweet Hungarian paprika

1 tomato, chopped

1/2-1 cup chicken broth

3 Tbsp flour

1/4 cup heavy cream

1/2 cup sour cream

Rinse the chicken and pat it dry. melt the butter in a heavy pan. Cook the onion until lightly browned, then add the chicken and sprinkle with the salt.  When the chicken pieces are browned, remove them from the pan and set aside.  Mix in the paprika and cook for 1 minute; add the tomato and 1/2 cup chicken broth, lower the heat, and simmer for 7 minutes.  Return the chicken to the pan, cover, and cook 30-40 minutes.  Remove the chicken to a warm platter.  Sprinkle the flour over the pan drippings, whisking briskly to smoth and blend, and cook for 3 minutes.  Gradually add enough chicken broth to make 1 cup of liquid, then sitr in the heavy cream.  When it is heated through, turn off the heat and whisk in the sour cream until well combined.  Spoon over the chicken pieces and serve over wide egg noodles.  (Serves 4).