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Chicken Paprika with Sour Cream Gravy
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: newspaper
| 1 (3 lb.) | broiler-fryer chicken, cut up |
| 1/4 c. | flour |
| 2 Tb. | oil |
| 3/4 c. | water |
| 1/2 c. | chopped onion |
| 2 tsp. | paprika |
| 1/2 tsp. | salt |
| 1 Tb. | flour |
| 1 (8 oz.) | sour cream |
| 1 tsp. | finely shredded lemon peel |
| Hot cooked spaetzle |
Rinse chicken; pat dry. Place the 1/4 c. flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In a large skillet cook chicken in hot oil about 10 minutes or until brown, turning to brown evenly. Drain off fat. Add water, onion, paprika, and salt. Cover; cook 35-40 minutes or until no pink remains. Transfer to a platter, reserving juices; cover chicken to keep warm.
Stir the 1 Tb. flour into sour cream. Stir mixture into reserved juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in lemon peel. Serve over chicken and spaetzle.
Each serving=387 calories
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