Serve over noodles or rice.


  • 2 1/2 lbs. cut up fryer
  • 1 1/2 tbl. butter
  • 1 1/2 tbl. cooking oil
  • 1 cup chopped onions
  • 2 tsp. to 2 tbls. mild paprika
  • 1/2 tsp. salt
  • 2 cups well-seasoned stock
  • l tsp. flour
  • 1 cup cultured sour cream


Melt in heavy pot, butter, oil. Add and simmer, until golden onions, paprika. Add salt, and stock. As soon as ingredients have reached boiling point, add the chicken. Simmer it, covered, until tender, about l hour. Stir flour into sour cream. Stir it slowly into the pot. Heat the chicken 5 minutes longer but do not boil. Serve at once.

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Submitted 6/13/05.
Source: Joy of Cooking
Submitted By: Kathy Gassner
Chicken Paprika