Lyons Family Cookbook

Chicken Paprikas

3

pounds

bone-in skinless chicken breast, w/rib

4

yellow onions

1

Tbs

butter

2

Tbs

Hungarian paprika

1

tsp

salt

1

cup

(8 oz) sour cream, Daisy recommended

6

Tbs

flour, all-purpose

1

cup

milk, whole or 2%

3

cups

chicken broth, recommend "Imagine Organic Free Range Chicken Broth"

12

oz

(bag) elbow noodles

1

Fry onions in 1T butter in an 8 quart soup pot until onions are transparent and lightly browned.

2

Add to pot: 3 cups chicken broth, 2 T Hungarian paprika & 1 tsp. salt, and mix thoroughly. Use only Hungarian Paprika and make sure it says "sweet" on the label. If you can't find Hungarian Paprika locally, then Google it, and purchase online. If you use regular (domestic) paprika, it will have no flavor.

3

Add chicken pieces, cover, and simmer for 1 hour, or until chicken is tender. Check that chicken is fairly well covered while cooking. Remove chicken from pot. Debone & cut chicken into bite-size pieces. Put chicken back into pot.

4

THICKEN GRAVY: In a jar mix: 6 T flour, 1 C milk, 1 C sour cream, until mixture is smooth. Put mixture into pot with the chicken and stir over low heat until thickened. Adjust seasoning, adding up to 1 teaspoon additional salt if needed.

5

Server over elbow noodles.

Source

Source: Alice Lyons - Traditional Hungarian Recipe

Author Notes

Sweet Baby Peas go well with this recipe as side dish.

Modified by Joan Lyons to make this recipe more friendly to eat. The original recipe had the chicken left on the bone. By deboning, it makes life easier for your family/guests, as well as allowing the flavorful sauce to more fully penetrate the chicken.