Wednesday, June 20, 2012

Chicken Paprika

I just spent a wonderful 2 days with the friend whom I have known the longest. We met in fifth grade and I have had fantastic experiences with her. Food has always been an important part of our time together. Her mother cooked great things for us and a favorite was chicken paprika. Unfortunately her mother did not give her the recipe, but Ilse did give it to my mother. It is still a favorite of mine and it is very easy.

Ilse Steinberger's Chicken Paprika
1 chicken, about 4 lbs., cut in serving pieces
4 tbsp butter (or less if the chicken is fat)
1 large or 2 small onions, chopped
1 tbsp or more paprika (imported rose, not hot)
1/2 cup water
3 tbsp flour
1 cup sour cream
Brown the chicken in butter. Salt to taste. Add onion and cook until translucent. Sprinkle with paprika and add water. Do not brown the paprika. Cover and cook until tender, about 1 hour. Remove the chicken from the pan. Thicken the gravy with flour. Add sour cream and heat, but do not boil. Pour the gravy over the chicken. Serve with spaetzle.


Chris M. said...

Yum! I imagine you remove the chicken before you add the onions, right?

Joan said...

It is up to you. My mother never did and so I don't remove the chicken.