Hungarian
Chicken
Skillet
Stew
-
serves
4
4
chicken
legs
(2
lb)
4
slices
side
bacon,
diced
2
stalks
celery,
diced
2
carrots,
thinly
sliced
1
onion,
chopped
1
sweet
green
pepper,
diced
1
tbsp
paprika
and
tomato
paste
1
cup
chicken
stock
1/2
cup
sour
cream
2
tbsp
all-purpose
flour
Salt
and
pepper
2
tbsp
chopped
fresh
parsley
Cut
chicken
legs
into
drumsticks
and
thighs.
In
large
skillet,
cook
bacon
over
medium-high
heat
for
4
minutes
or
until
crisp,
remove
and
set
aside.
Add
chicken
to
skillet,
brown,
in
batches,
add
to
bacon.
Drain
off
all
but
1
tsp
fat
from
pan.
Cook
celery,
carrots,
onion
and
green
pepper
for
about
3
minutes
or
until
softened.
Stir
in
paprika
and
tomato
paste,
stir
in
stock
and
bring
to
boil.
Return
chicken
and
bacon
to
pan,
reduce
heat
to
low,
cover
and
simmer
for
about
1
hour
or
until
juices
run
clear
when
chicken
is
pierced.
Remove
chicken
to
warmed
platter,
cover
to
keep
warm.
Skim
off
any
fat
from
pan
drippings.
Whisk
sour
cream
with
flour
until
smooth,
whisk
into
pan
juices
and
cook
over
low
heat,
stirring,
about
2
minutes
or
until
thickened.
Season
with
salt
and
pepper
to
taste.
Pour
over
chicken,
sprinkle
with
parsley.
Serve
this
stew
with
egg
noodles
along
with
a
cabbage
salad.
Submitted By (Miki)
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