This is a dish from the motherland, my family is from a town very close to the Hungarian border so a lot of their cuisine is influenced heavily by Hungarian and Austrian cooking.
This can also be prepared in a slow cooker.
2 medium onions, thinly sliced
1 teaspoon salt
2 tablespoons paprika
3 pounds chicken legs *Skin on*
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
In a large pot heat butter and oil and cook onions until translucent.
Remove onions
Salt and pepper and brown chicken in same pot. 6 minutes give or take or until chicken is golden brown. Once chicken is cooked add chicken stock and paprika and simmer for about 1.5 hrs until chicken is super tender. Of course if you cook it longer here the chicken will become more tender. If using a slow cooker cook for 4-6 hours.
Add sour cream at the end. If the sauce is not thick enough you can add some corn starch or flour and water to thicken it up a bit. Serve over boiled potatoes or egg noodles.
Wed Sep 03, 2008 3:37 pm