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What You Need:
(To Serve: 4 to 5)
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A 3-pound frying chicken, cut up
Salt
2 tablespoons lard
1 cup finely chopped onions
½ teaspoon finely chopped garlic
1½ tablespoons sweet Hungarian paprika
1 cup chicken stock, fresh or canned
2 tablespoons flour
1½ cup sour cream
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Translate this recipe:
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| How To Cook: |
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1. Pat the chicken pieces dry with paper towels and salt them generously.
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2. In a l0-inch skillet, heat the lard over high heat until a light haze forms over it. Add as many chicken pieces, skin side down, as will fit in one layer.
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3. After 2 or 3 minutes, or when the pieces are a golden brown on the bottom side, turn them with tongs and brown the other side. Remove pieces as they brown and replace them with uncooked ones.
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4. Pour off the fat, leaving only a thin film. Add the onions and garlic and cook them over medium heat 8 to l0 minutes, or until lightly colored.
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5. Off the heat, stir in the paprika; stir until the onions are well coated. Return the skillet to the heat and add the chicken stock. Bring to a boil, stirring in the brown bits from the bottom and sides of the pan.
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6. Return the chicken to the skillet. Bring the liquid to a boil again, then turn the heat to its lowest point and cover the pan tightly. Simmer the chicken for 20 to 30 minutes, or until the juice from a thigh runs yellow when it is pierced with the point of a small sharp knife.
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7. When the chicken is tender, remove it to a platter. Skim the surface fat from the skillet. In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir the mixture into the simmering juices.
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8. Simmer 6 to 8 minutes longer, or until the sauce is thick and smooth, then return the chicken and any juices that have collected around it to the skillet. Baste with the sauce, simmer 3 or 4 minutes to heat the pieces through, and serve.
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