Total TimePrep: 10 min. Cook: 1 hour
- 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
- Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
- 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.
- 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.
- 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.
Nutrition Facts12 ounce-weight: 457 calories, 29g fat (12g saturated fat), 140mg cholesterol, 774mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.
Feb 20, 2016
Not our favorite. However, we used regular paprika. I didn't even know it comes in different varieties so perhaps that would make it better. It was pretty bland. I did only use 1 1/2 T of paprika. It called for 1-2 T. It was easy and smelled great while cooking.
Jan 19, 2014
Nice flavour . I used a mixture of hot & sweet paprika. Omitted the sour cream.
Oct 15, 2013
Very nice :)
Feb 6, 2013
A little different than my grandmother's recipe, but very delicious. I recommend using Hungarian paprika.
Nov 24, 2012
No comment left
Aug 20, 2012
No comment left
Aug 8, 2012
Very good. I will be making this again!
Aug 7, 2012
Easy and very tastey.
Aug 2, 2012
Easy to prepare, simple ingredients and incredible flavor. Delicious, we'll definitely be making this regularly.
Dec 20, 2011
This recipe has become a favorite in our house. It seems someone asks for it every other week. Lately, I have been using cubed chicken and even leftover chicken. It is still just as delicious. Remember to adjust the cooking times if using smaller sized or boneless pieces.