Stewed Chicken Paprika
After yesterday's more elaborate meal, here is a simple classic.
1/4 pound butter
2 small chickens, cut into serving portions
3 medium onions, chopped
1 1/2 teaspoons salt
1 tablespoon paprika
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups water
In a heavy casserole, melt butter and brown chicken on all sides. Remove chicken and keep warm. Add onion to casserole and cook until golden. Sprinkle with salt and paprika and stir in flour.
Mix tomato paste with water and stir into casserole. Cook, stirring constantly, until sauce is slightly thickened. Return chicken to casserole and cook over very low heat for about an hour, or until chicken is tender. Baste occasionally with juices in the casserole. If the liquid cooks away, add a little more water to make enough sauce. Serves six.
1/4 pound butter
2 small chickens, cut into serving portions
3 medium onions, chopped
1 1/2 teaspoons salt
1 tablespoon paprika
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups water
In a heavy casserole, melt butter and brown chicken on all sides. Remove chicken and keep warm. Add onion to casserole and cook until golden. Sprinkle with salt and paprika and stir in flour.
Mix tomato paste with water and stir into casserole. Cook, stirring constantly, until sauce is slightly thickened. Return chicken to casserole and cook over very low heat for about an hour, or until chicken is tender. Baste occasionally with juices in the casserole. If the liquid cooks away, add a little more water to make enough sauce. Serves six.
posted by Nightowl | 7/02/2006
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