There is a ton of paprika in this dish!
I have to say I think the dish would be better with de-boned chicken. There was nothing wrong with using the whole chicken. It was just a touch hard to eat with the bones.
The chicken cooks up very moist. The paprika soaks into every space so the chicken has a rich paprika flavor throughout.
The sauce is quite thin to start with. Combining the sour cream and flour first ensures that there are no lumps.
The sour cream and flour mixture helps thicken the sauce nicely. It tastes amazing over the egg noodles.
This dish was definitely a winner in my house! It is absolutely on the make again list!
Chicken Paprika
1 Fryer Chicken
1 1/2 Tablespoons Butter
1 1/2 Tablespoons Vegetable Oil
1 Cup Finely Chopped Onion
2 Tablespoons Hungarian Paprika
1/2 Teaspoon Salt
2 Cups Chicken Stock
2 Teaspoons Flour
1 Cup Sour Cream
Cut chicken into pieces. Melt butter and vegetable oil in heavy stock pot or Dutch oven. Add onions and paprika and simmer until glossy. Add salt and chicken stock. Once boiling, add chicken. Simmer and cook covered for 1 hour. Stir flour into sour cream. Slowly add it to the pot and simmer for 5 minutes. Serve over egg noodles.
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