Hungarian Chicken or Paprika Huhn

Ingredients

• 1 heaping tablespoon of dripping
• 2 good-sized onions
• Y^ teaspoon of Hungarian pepper or paprika
• add the chicken, cut in pieces
• salted and peppered
• add stock or water, till nearly covered
• a full cup or more of thick, sour cream

Method

1. 1

   Put dripping in a tight stew-pan, add sliced onions.

2. 2

   When slightly colored, add paprika and let them brown.

3. 3

   Add chicken, brown well, then add stock or water until nearly covered.

4. 4

   Stew until tender.

5. 5

   Before serving, take out the meat, place on a hot platter, add scalded sour cream, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 187. The excerpt below is the record exactly as published.

HUNGARIAN CHICKEN OR PAPRIKA HUHN.— Put 1 heaping tablespoon of dripping in a tight stew-pan, add 2 good- sized onions, sliced thin, and left in long strips. When slightly colored, add Y^ teaspoon of Hungarian pepper or paprika, mix well and let them brown. Then add the chicken, cut in pieces, and salted and peppered. Brown well, turning often. Then add stock or water, till nearly covered. Stew until tender. Just before serving, take out the meat, put on a hot platter, and add a full cup or more of thick, sour cream

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