Paprika Chicken

Ingredients

• 2 well-cleaned chickens
• 2 ounces butter
• 1/2 cupful chopped onion
• 1 teaspoonful paprika
• 1 pint sour cream
• 1 tablespoonful cornstarch

Method

1. 1

   Cut chickens into 6 pieces, season with salt.

2. 2

   Cook butter with chopped onion for 5 minutes, add paprika and chicken, cover and cook for 20 minutes.

3. 3

   Add sour cream, cover tightly, and bake until chicken is done.

4. 4

   Prepare gravy by mixing cornstarch with cold water, adding to gravy, and cooking until creamy.

5. 5

   Strain sauce over chicken and garnish with croutons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 249. The excerpt below is the record exactly as published.

1 tablespoonful cornstarch with a little cold water, add it to the gravy, stir and cook a few minutes ; add lYt cupfuls giblet broth (made from the giblets of the chicken), cook 5 minutes ; add a little sugar, color, and strain through a fine sieve. Beturn chicken and vegetables to the casserole, pour over the gravy, cover and sefc the casserole for a few minutes in a hot oven. Serve in the casserole. Spring chicken may be put whole In the casserole, or cut in quarters. All kinds of birds and meats may be cooked in the casserole the same way. A piece of beef from the porterhouse 3 to 4 inches thick is excellent cooked in this way. The meat is freed from bone, tied into a round shape, and cooked and finished the same way as the chicken. If the meat is wanted rare it will take from 30 to 40 minutes, longer if wanted well done. Paprika Chicken.— Cut 2 well-cleaned chickens of 2Ys pounds each into 6 pieces each ; season them with salt ; cook 2 ounces butter with Ys cupful chopped onion 5 minutes without browning ; add 1 teaspoonf ul paprika and the chicken ; cover and cook 20 minutes, stirring often, then add 1 pint sour cream

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