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CHICKEN PAPRIKASH
This recipe was inspired by one in the Time-Life Cookbook Series "The Austro-Hungarian Empire". It's a perfect dish for a cold evening!
TIP: Stirring a bit of flour into the sour cream will keep it from curdling.
Servings: 4
4 slices Bacon -- diced
1 Frying Chicken -- cut up
Salt and Pepper to taste
1 cup coarsely chopped Onions
3 cloves Garlic -- minced
2 tablespoons Sweet Hungarian Paprika
3/4 cup Chicken Broth
1 1/2 tablespoons Flour
1 cup Sour Cream
Hot cooked Noodles
In a large deep skillet, cook bacon over medium heat until crisp; set aside, reserving drippings. Wash chicken and part dry with paper towels; salt and pepper both sides and brown in hot drippings on both sides. Remove chicken from pan; set aside. In the same pan, saute onion and garlic over low heat until soft; remove from heat and stir in paprika until onions are well-coated. Stir in broth; return chicken to pan. Sprinkle bacon over chicken; bring to a boil. Lower heat; cover and simmer 30 minutes; remove chicken again. In a small bowl, combine flour and sour cream; stir into liquid in the pan; DO NOT BOIL. Return chicken to pan; spoon sauce over chicken; simmer uncovered 3-4 minutes, stirring until heated through. Serve with hot buttered cooked noodles.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved