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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hungarian Chicken Paprikash   
    Categories: Poultry, Vegetables, Dairy, Chilies   
         Yield: 6 servings   
       
       1/4 c  Butter; in cubes   
         1 lg Onion; chopped   
         5 lb Broiler/fryer chicken; cut   
              - up   
         2 tb Paprika   
         1 ts Salt   
       1/2 ts Pepper   
     1 1/2 c  Water   
         2 tb Cornstarch   
         2 tb Cold water   
         1 c  Sour cream   
       
     Set oven @ 350oF/175oC.   
        
     In a large skillet, heat butter over medium-high heat.   
     Add onion; cook and stir until tender. Sprinkle chicken   
     with paprika, salt and pepper; place in an ungreased   
     roasting pan. Spoon onion mixture over chicken. Add   
     water. Bake, covered, 1-1/2 hours or until chicken   
     juices run clear.   
        
     Remove chicken and keep warm. Pour drippings and   
     loosened browned bits from roasting pan into a saucepan.   
     Skim fat. In a small bowl, mix cornstarch and cold water   
     until smooth. Stir into pan juices with onion. Bring to   
     a boil; cook and stir until thickened, 1-2 minutes.   
     Remove from heat. Stir in sour cream. Serve with   
     chicken.   
        
     Pamela Eaton, Monclova, Ohio   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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