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(Hungarian Chicken in a Sour Cream and Paprika Sauce)
1 large onion, thinly sliced
3 tablespoons canola oil
2 tablespoon water
2 teaspoons minced garlic
1 ½ cup chicken stock
6 -8 chicken thighs (or replace 1 thigh with 2 legs)
Salt, pepper, flour for dredging
1 1/2 tablespoons sweet paprika (preferably Hungarian)
¼ cup sour cream
½ tablespoon flour
hot paprika or cayenne pepper to taste
teaspoons minced parsley (optional)
This recipe is for skinless chicken thighs.
In a large sauté pan, with cover, add 1 tablespoon of the oil, water, garlic and onions. Cover and cook over very low heat for 10-15 minutes or until the onions are very soft and golden. Do not let brown. Remove the onions from the pan and puree in a blender with ½ cup of the chicken stock.
The same sauté pan can be used but wipe it out well before browning the chicken.
To skin chicken, grasp the skin using a paper towel and pull the skin off. Season the chicken pieces with salt and pepper and dredge lightly in flour.
Heat a 12" sauté pan, with cover, over medium-High heat without any oil. When hot add the remaining 2 tablespoons of the oil. When the oil is hot add the chicken pieces in one layer. Do not crowd the chicken or it will not brown. Let the chicken brown, without disturbing them for 3 minutes or until browned. Turn the pieces over and brown the other side for 3 minutes. Remove the chicken and hold aside. Pour out any excess oil.
Add the onion puree to the pan and stir in the paprika. Bring to a simmer over medium heat. Add the remaining chicken stock, stir to combine and return the chicken to the pan. Cover and simmer on low for 20 minutes, turning over midway, or until the chicken is completely cooked. Additional cooking for another 15-20 minutes will yield a very tender, almost falling off the bone chicken. Stir the flour into the sour cream. Remove the chicken from the pan and whisk in the sour cream. Return the chicken to the pan and simmer for an additional 3 minutes. Note: The sauce with not separate due to the addition of flour. Sprinkle with chopped parsley. Serve with egg noodles and a side vegetable such as peas or red cabbage.