Hungarian Chicken

Name: Hungarian Chicken
Ingredients: 6 tablespoons all-purpose flour; Salt and pepper to taste; 1 broiler/fryer chicken (about 3-1/2 pounds), cut up; 1/4 cup butter, divided; 1 large onion, chopped; 2/3 cup tomato juice; 1 to 2 tablespoons paprika; 1 teaspoon sugar; 1 teaspoon salt; 1 bay leaf; 2/3 cup chicken broth; 2/3 cup sour cream; Hot cooked egg noodles

13 ingredients

4 steps

Ingredients

6 tablespoons all-purpose flour
Salt and pepper to taste
1 broiler/fryer chicken (about 3-1/2 pounds), cut up
1/4 cup butter, divided
1 large onion, chopped
2/3 cup tomato juice
1 to 2 tablespoons paprika
1 teaspoon sugar
1 teaspoon salt
1 bay leaf
2/3 cup chicken broth
2/3 cup sour cream
Hot cooked egg noodles

Directions

1

Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2

Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
3

Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
4

Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.