Chicken Paprikash

 One of Liat's favorite dishes is chicken paprikash.  It's a snap to make and it's perfect for a snowy day.

  • 1 chicken, skinned and quartered
  • Salt and pepper
  • 2 tbsp. safflower or canola oil
  • 2 tbsp. sweet Hungarian paprika
  • 1 onion, peeled and diced
  • 2 cups water
  • 2 chicken bullion cubes
  • ½ cup sour cream
  • 2 tbsp flour

Heat the oil in a skillet until ripply.  Season the chicken and add it (make sure it's dry) to the hot oil.  Brown on all sides.  Remove from the skillet and add the onions.  Sauté until golden.  Add the paprika and let cook for a minute.  Return chicken to the skillet and add water and cubes.  Cook for 35 minutes on medium-low heat until the chicken is well done and very tender.  Remove the chicken from the skillet.

Mix the sour cream and flour.  Add to the skillet and cook, whisking quickly to avoid clumps.  The sauce will be creamy and not too thick.  Adjust seasoning and pour over the chicken.  

My family likes buttered noodles best as a companion dish, but you can serve the chicken with rice, potatoes or any other starch.