(from The Cooking Of Burgenland by Alois Schmidl,
as translated by Bob Strauch)
- 1 chicken about 4 lbs.
- 3 Tbsp. Butter
- 2 large onions chopped
- 1 Tbsp. tomato paste
- 1/2 cup (or more-should cover bottom of pan) chicken broth or water
- 2 Tbsp. flour
- 2 Tbsp. sweet Hungarian paprika
- 1 cup sour cream
Cut chicken in to pieces and season with salt. Lightly brown onions in butter. Blend in 1 tbsp. paprika, broth and tomato paste. Add chicken and simmer covered for 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then flour beaten together with sour cream. Simmer stirring 5 minutes. Puree in blender of food processor. Over low heat, warm chicken and sauce together. Arrange on platter. Pour over half the sauce, serve rest separately. Accompany with flour dumplings.