This is one of several recipes for Chicken Paprikash and Backhendl (fried chicken) that member Bob Strauch sent from the issue of the Allentown, PA Morning Call in the column called "Recipe Exchange".

CHICKEN PAPRIKA  (from Sandy Kriebel, Pennsburg)

Ingredients:
  • 1 frying chicken (3 to 3 1/2 lbs.)
  • Flour, salt and pepper to coat
  • 1/8 lb. butter
  • 1 cup chicken bouillon
  • 1 clove garlic, chopped fine
  • 2 Tbsp. paprika
  • 1 cup thick cream
Preparation:
Cut up chicken into serving pieces. Roll pieces in flour seasoned with salt and pepper, coat well. Heat butter in heavy pan. Brown chicken on both sides. Add 1/2 cup bouillon, garlic and paprika. Cook chicken, uncovered, about 20 minutes, gradually adding bouillon as it evaporates. Turn chicken occasionally during this cooking. Then cover pan and cook another 40 minutes. Turn off heat and mix in heavy cream.