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Reading this recipe, it's the closest I find to how chicken paprikas should be made. My Mum always blended the sour cream and milk for a velvet smooth sauce. she then added it to the pot and brought it up to a slow boil and removed immediately. My Mum used very little flour because the sauteed onions do thicken. To use water instead of milk would be criminal. Always use good ingredients including lard...I'll even use duck lard I render and save. Have enough sauce to cover the chicken pieces. Great with linguine or the traditional Hungarian noodles to go with it.
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Instructions
Cut chicken into serving -size pieces. remove skin and soak in a large bowl of cold, salted water for 30 minutes.
In the meantime, heat a heavy dutch oven and add lard and chopped onion. Saute to soften. Add black pepper, paprika and salt; stir and add drained chicken pieces, stirring well. Add chicken stock or water and bring to boil on medium heat. Cover and simmer gently until chicken is tender.
Remove chicken into a bowl and make gravy by shaking water or milk with the flour in a lidded container until smooth. Add this slowly to the liquid in Dutch oven, stirring until thickened to desired consistency. You may need more milk or water. Simmer for about 3-4 minutes.
Return chicken meat to gravy and heat through well. add the sour cream, but do not boil. Serve with cooked wide noodles or with mashed potatoes and a cucumber salad.
Author's Comments
This is a simple, but delicious recipe. It's the flavour that makes this so special. Make ahead if desired. this dish brings back fond memories of the times I spent with grandma Toth and my mom, Elizabeth (Toth) Erkinger, down on the farm, who used free -range chickens for this. How very flavorful. Do enjoy.
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