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  • 3 1/2 to 4 lbs Chicken cut into serving pieces, patted dry
  • 2 Tbsp Oil, butter or lard
  • 2 Onions sliced thin
  • 1/4 cup Hungarian sweet paprika
  • 2 Tbsp Flour
  • 1 1/2 cups Stock or water
  • Salt & pepper to taste
  • 1 cup Sour cream
  • 1 Tbsp Lemon juice (opt.)


  • Add the chicken pieces a few at a time and brown on all sides. Remove to a platter.
  • Remove excess oil or add more as needed and saute onions over medium heat until wilted and beginning to color. Stir in paprika and flour and cook through 1-2 more minutes.
  • Whisk in the stock or water to prevent lumps. Add the chicken pieces along with salt and pepper and bring to a boil. Then reduce heat to low, cover and simmer 25-30 minutes until chicken is cooked through.
  • Remove chicken to a platter and skim excess fat from sauce. Stir in sour cream and lemon juice if using. Adjust salt and pepper. Bring to a simmer.
  • Return chicken and heat through.
  • VARIATIONS: Some recipes call for green peppers to be added with the onions. Others call for tomatoes or mushrooms to be added with the stock.
  • Use a little hot paprika with the sweet for an extra kick.
  • Substitute boneless, skinless chicken breast for a lower fat version.
  • Some recipes have the flour stirred into the sour cream instead and then added with it at the end to thicken the sauce. Others add no flour at all. I think the version above works best.

Categories: Main Dish  Poultry 
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