From recipes@swcp.com Fri Apr 1 10:04:25 2005 Date: Fri, 1 Apr 2005 03:43:39 +0000 (UTC) From: Marty Norton Newsgroups: rec.food.recipes Subject: Eva.s Chicken Paprikash Followup-To: rec.food.cooking, rec.food.recipes Eva.s Chicken Paprikash 2 1/2 to 3 1/2 lbs frying chicken 4 Tbsp shortening of your choice black pepper and salt, to taste 5 Tbsp sweet Hungarian paprika 1 cup finely chopped onion 3 Tbsp tomato puree (I use ketchup!) 2-3 cloves garlic 1 tsp salt 1 cup chicken stock or water or 1/2 and 1/2 with wine 1 cup sour cream Sprinkle the chicken pieces with salt, black pepper, and 1 Tbsp paprika. Melt 4 Tbsp fat in a heavy saute pan. When the fat is hot, add the chicken pieces and saute quickly over medium heat until meat turns white and is firm to the touch. Remove chicken to roasting pan. Increase the heat and add the chopped onion, 2 Tbsp paprika, tomato puree, and the garlic cloves, which has been mashed with the 1 tsp salt. Stir all ingredients until the fat sizzles. Add 1 cup stock, cover the pan and cook until the onions become pulpy. Add to the sauteed chicken in the roasting pan. Sprinkle with 2 Tbsp paprika and salt and pepper. Bake at 250-275 for approx. 1 3/4 hours. Remove chicken and keep warm. Defat juice, then add up to 1 cup sour cream and whisk. Serve with dumplings. Dumplings 4 eggs 1 cup milk 1 tsp salt 3 cup flour Mix well and let rest for 1 hr. if possible. Drop by teaspoon (or through colander) into boiling salted water and cook for 5 min. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/