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This is a very old recipe and I have
given it to you as it was written for me. Uncle Bob gave me this recipe back in
1986 and I have been making it ever since. He attributes this recipe to Granny
Howarth, who is the grandmother of one his friends. This is a wonderful company
dinner and can be easily doubled.
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Uncle Bob's Chicken Paprika
1 cut up fryer
1 large onion sliced
3 T. paprika
salt and pepper
Saute onion in 2 t. oil or butter. Add cut up chicken and sprinkle with half of
the paprika. Brown slightly and turn. Sprinkle with the rest of the paprika,
salt and pepper. Add a little water so that chicken doesn't stick to pan. Cook
45 minutes over low heat, turning occasionally. Remove chicken from the pan and
let cool.
Meanwhile, mix 3 T. flour with water to a pasty consistency and add to 1/2 pint
of sour cream. Mix. Add this mixture slowly to the gravy mixture in pan,
stirring until the mixture is dissolved into gravy. Add a generous amount of
fresh chopped parsley. Return chicken to pan and cook another 25 to 30 minutes.
Dumplings:
2 1/2 T. butter
1 t. salt
4 eggs
4 T. sour cream
Add salt to butter. Add eggs and sour cream and mix well. Add flour until it has
the consistency of mashed potatoes. Have ready a pot of boiling water and spoon
dumplings into boiling water, using a teaspoon. Dumplings should be small. Drain
and rinse with hot water in a colander. Add dumplings to chicken mixture and
serve.
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