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Hungarian Chicken

Total Time

Prep: 10 min. Cook: 1 hour

Makes

6 servings

Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months—quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
Hungarian Chicken Recipe photo by Taste of Home

Ingredients

  • 6 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 broiler/fryer chicken (about 3-1/2 pounds), cut up
  • 1/4 cup butter, divided
  • 1 large onion, chopped
  • 2/3 cup tomato juice
  • 1 to 2 tablespoons paprika
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 bay leaf
  • 2/3 cup chicken broth
  • 2/3 cup sour cream
  • Hot cooked egg noodles

Directions

  1. Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
  2. Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
  3. Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
  4. Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.

Nutrition Facts

12 ounce-weight: 457 calories, 29g fat (12g saturated fat), 140mg cholesterol, 774mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.

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