Ingredients

  • 1 large onion, finely chopped
  • 4 tablespoons chicken fat or vegetable oil
  • 2 tablespoons hot Hungarian paprika
  • 6 chicken drumsticks
  • 4 chicken breast halves, cut in half
  • Salt and black pepper to taste
  • 1 clove garlic, crushed
  • 1 large ripe tomato, chopped, or 1 1/2 cups canned tomatoes, chopped
  • 1 cup chicken broth
  • ¾ cup sour cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      884 calories; 58 grams fat; 15 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 76 grams protein; 319 milligrams cholesterol; 544 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four to six servings

Preparation

  1. Over medium heat in a Dutch oven or other heavy casserole, saute the onion in the hot chicken fat until it is lightly golden. Add the paprika and chicken parts and brown six minutes on each side.
  2. Add the salt, pepper, garlic, tomato and chicken broth; cover and simmer gently for one hour and 15 minutes.
  3. Remove the pan from the heat. Remove the chicken and place it in a warm serving dish.
  4. Simmer the remaining sauce, uncovered, for 10 minutes over low heat. Remove and cool to tepid. Skim off the fat. Stir in the sour cream. Add the chicken parts and warm them gently over low heat. Do not let the sauce boil or the sour cream will curdle.
  5. Serve with egg noodles or with spaetzle.

1 hour 45 minutes

Dining and Cooking