Chicken And Potato Paprika Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Butter | 2 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Chicken | 1 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Potatoes | 4 Medium, quartered | |
| Green pepper | 1 Medium, finely chopped | |
| All purpose flour | 1 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) |
Directions
In 12-inch skillet brown the chicken pieces in butter. (Electric skillet 350°.)
Sprinkle with paprika.
Dissolve bouillon cube in 3/4 cup water; pour over chicken.
Add wine, onion, 1/2 tea spoon of the salt, and pepper.
Cover and reduce heat (220°); simmer 15 minutes.
Add potatoes and green pepper to skillet.
Sprinkle remaining 1/2 teaspoon salt over all.
Cover; simmer till chicken and potatoes are tender, 30 minutes.
Place chicken and potatoes on platter; keep warm.
Stir flour into sour cream; stir in 1/4 cup pan liquid.
Slowly add sour cream mixture to liquid in skillet.
Cook and stir over low heat till heated through.
Spoon over chicken and potatoes.
Sprinkle with paprika.
Dissolve bouillon cube in 3/4 cup water; pour over chicken.
Add wine, onion, 1/2 tea spoon of the salt, and pepper.
Cover and reduce heat (220°); simmer 15 minutes.
Add potatoes and green pepper to skillet.
Sprinkle remaining 1/2 teaspoon salt over all.
Cover; simmer till chicken and potatoes are tender, 30 minutes.
Place chicken and potatoes on platter; keep warm.
Stir flour into sour cream; stir in 1/4 cup pan liquid.
Slowly add sour cream mixture to liquid in skillet.
Cook and stir over low heat till heated through.
Spoon over chicken and potatoes.
Chef
