Csirke
Paprikas
(chicken
in
paprika
sauce)
-
serve
4
1
each
frying
chicken,
cut
into
pieces
8
slice
bacon
1/4
cup
finely
chopped
onion
1
cup
+
1
tbsp
flour
1
tsp
salt
1
tsp
+
1/2
tbsp
paprika
1
each
Uecikn
bouillon
1/2
cup
milk
1
1/2
cup
thick
sour
cream
Clean,
rinse
and
pat
dry
the
chicken,
and
cut
into
pieces.
Dice
bacon
and
place
into
dutch
oven.
Cook
slowly,
stirring
and
turning
frequently,
until
bacon
is
slightly
crisped.
Add
the
chopped
onion
and
cook
until
transparant
stirig
ocsoally.
Meanwhile,
coat
chicken
evenly
by
shaking
2
or
3
pieces
at
a
time
in
a
plastic
bag
containing
3/4
cup
flour,
1
tsp
salt,
and
1
½
tsp
paprika.
With
slotted
spoon,
remove
bacon
and
onion
from
pan,
leaving
bacon
fat
in
pan
and
set
aside.
Save
2
tbsp
bacon
fat
and
set
aside.
Slightly
increase
the
heat
under
the
pan.
Lightly
and
evenly
brown
the
chicken,
starting
with
meatier
pieces,
and
browning
skin
sides
first.
When
chicken
is
browned,
reduce
heat.
Cover
pan
tightly
and
cook
chicken
slowly
for
about
25
to
40
minutes
until
thick
pieces
are
tender
when
pierced
with
a
fork.
Meanwhile,
dissolve
chicken
bouillon
in
1
cup
hot
water
and
set
aside.
Melt
saved
bacon
fat
again
in
a
small
saucepan
over
low
heat.
Blen
into
the
fat
2
tbsp
flour.
Heat
until
the
mixture
bubbles,
stirring
constantly.
Remove
from
heat
and
gradually
add
chicken
broth,
stirring
all
the
while.
Return
o
heat
and
bring
to
rapid
boil.
Keep
stirring!
cook
1
to
2
minutes
longer.
Gradually
add
(still
stirring
of
course)
milk
and
1/2
tbsp
paprika.
When
thoroughly
heated,
remove
saucepan
from
heat.
Stirring
vigorously
with
a
whisk
or
fork,
add
the
sour
cream
to
the
sauce
in
small
amounts.
Mix
in
the
bacon
and
onion.
Pour
the
sauce
into
the
skillet
over
each
piece
of
chicken.
Cook
over
low
heat,
stirring
sauce
and
turning
chicken
frequently
for
3
to
5
minutes
or
until
thoroughly
heated;
do
not
boil.
Cover
pan
tightly;
turn
off
heat
under
chicken
and
let
s
csirke
paprikas
(chicken
in
paprika
sauce).
Submitted By (Miki)
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