Chicken Paprika

Ingredients

• Say a five pound chid:eii
• Slice four small onions
• one-fourth pound of butter
• two teaspoonsful of paprika
• i^ table^)oonsful of salt
• canned tomatoes
• a tablespoonful of flour
• y t pint of sour cream

Method

1. 1

   Slice the onions and cook them in butter until soft and light brown.

2. 2

   Add paprika and chicken pieces, then salt.

3. 3

   Cover and cook until soft (about two hours).

4. 4

   Remove chicken, add tomatoes, flour, and sour cream to the gravy, stir well, heat again, and serve over chicken.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 39. The excerpt below is the record exactly as published.

CHICKEN PAPRIKA Say a five pound chid:eii — do it this way and see how you like it. Slice four small onions. Put one-^xth pound of butter into pan, add onions and let cook over fire until soft and a light brown in color. Add two teaspoonsful of paprika and put in die chicken piece by piece, fitting into kettle; add i^ table^)oonsful of salt, cover tightly and cook until soft (two hours or more). Remove the chicken, and into the gravy add i^ tablespoonsful of canned tomatoes; shake in a tablespoonful of flour and stir well; add y\ pint of sour cream

Cook this with the app: pantry check, scaling, and the assistant.