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Csirke Paprikas

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      Title: CSIRKE PAPRIKAS
 Categories: Chicken, Hungarian, Main dish
      Yield: 8 Servings
 
      2    Frying chickens (about 3 lb
           -each), cut up.
      4 tb Lard, margarine, or butter
      2 md Onions, peeled & chopped
      2 cl Garlic, crushed
      3 tb Paprika (Hungarian)
  1 1/2 c  Chicken broth
           Salt, to taste
           Pepper, to taste
      2 tb Flour
      2 c  Sour cream (room temp.)
 
  One of the glories of the Hungarian cuisine is csike paprikas, which
  is made in many variations. The most typical kind is prepared only
  with chicken, flavorings and sour cream. Tomatoes and green peppers
  are optional additions. Wash chickens and wipe dry. Heat lard in a
  large skillet; fry chicken pieces on both sides until golden. Remove
  as cooked and keep warm. When all pieces are cooked, pour off almost
  all fat; add onions and garlic. Saute until tender. Stir in paprika;
  cook one minute. Mix in chicken broth; bring to a boil. Season with
  salt and pepper; return chicken pieces to skillet. Cook slowly,
  covered, until chicken is tender. Add more broth during cooking, if
  needed. Remove to a warm platter. Combine flour and sour cream; mix
  into skillet. Cook slowly, stirring, until thickened and smooth.
  Return chicken pieces to sauce; leave on stove long enough to heat
  through.
 
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