The delicate flavor of this recipe depends on using sweet Hungarian paprika, which is just not the same as the stuff made in the United States.

• 6 large chicken thighs, skin and fat removed
• 2-3 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 2 tablespoons sweet Hungarian paprika
• 1/2 teaspoon salt
• 2 cups chicken stock
• 2 teaspoons flour
• 1 cup low-fat or fat-free cultured sour cream
• 8 oz egg noodles, cooked and drained

Directions: In a Dutch oven, heat olive oil. Add onions and paprika and simmer until glossy and red. Add salt and chicken stock and bring to a boil. Add chicken pieces. Cover, reduce heat to low and cook for 1 hour. Remove chicken from Dutch oven and set aside. Remove Dutch oven from heat and allow sauce to cool until not boiling. Stir flour into sour cream. Whisk sour cream into sauce in Dutch oven. Add cooked noodles to Dutch oven. Return chicken to Dutch oven. Simmer (do not boil) until heated through. Serve chicken on bed of noodles.

Yield: 6 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu