A classic Hungarian dish, serve with spatzle, egg noodles, or rice.
1/4 cup all-purpose flour
1 teaspoon salt
1 (3 to 3 1/2-pound) chicken, cut into serving pieces
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 tablespoon paprika (preferably Hungarian)
Freshly ground pepper, to taste
1 1/2 cups rich chicken stock or canned low-sodium chicken broth
1 cup sour cream (do not use nonfat sour cream)
- Preheat oven to 350°F (175°C). On a sheet of wax paper, combine flour and salt. Toss chicken pieces in mixture to coat and reserve the excess flour.
- In a Dutch oven over medium heat, melt butter with oil. Brown chicken, 5 to 10 minutes on each side. Remove to a plate.
- Reduce temperature to medium. Add onions and bell pepper and sauté until tender, about 5 minutes. Add paprika, pepper, and remaining flour and stir until bubbly. Add stock and stir until thickened.
- Return chicken to Dutch oven; cover and bake until chicken is no longer pink in the center, about 50 minutes. Blend in sour cream and bake, uncovered, 10 minutes longer.
Makes 4 servings.