Hungarian Paprikash Chicken

Overall Time

20 minutes are spent on preparation. 1-1/2 hours to bake

Makes

6 portions 

When my mother volunteered to assist with meal preparation at her church, she learnt how to cook delicious Hungarian chicken paprikash. It's one of my favorite main dishes, and the gravy, which is excellent, is seasoned with paprika, sour cream, and onions. — Pamela Eaton from Monclova, Ohio

Ingredients

¼ cup cubed butter 

1 big, chopped onion

1 cut-up broiler/fryer chicken, about 4 to 5 pounds

paprika, two tablespoons

1 salt shakerful

0.5 teaspoons of pepper

1.5 cups of water

cornstarch, two tablespoons

two tablespoons of chilled water

1 cup soured milk

Directions

1. The oven to 350 degrees. Melt butter over medium-high heat in a big skillet. Add the onion and stir until it is soft. Place chicken in an uncoated roasting pan and season with salt, pepper, and paprika. Top the chicken with the onion mixture. add water Cook covered in the oven for 1-1/2 hours, or until the chicken juices are clear.
2. Keep chicken warm after removing it. Pour roasting pan drippings and loosening browned bits into a saucepan. Reduce fat. Mix cornstarch and cold water thoroughly in a small bowl. Mix onion into the pan juices. Bring to a boil; simmer and stir for 1-2 minutes or until thickened. Get rid of the heat. Add sour cream and stir. Serve alongside chicken.