Hungarian Chicken Stew Recipe
Are you looking for a Hungarian Chicken Stew recipe that will blow away your senses? This Hungarian Chicken Stew as a Main Dish is a winner! The most important ingredient in Hungarian Chicken Stew is Chicken. Try it and if you adore this Hungarian Chicken Stew, then tell your friends about it.
Ingredients
1 chicken (about 3 pounds), 2 cups chicken broth cut into 8 pieces 1/4 cup dry white wine
1/2 teaspoon salt 1/4 Cup tomato paste
1/4 teaspoon freshly ground 1/2 teaspoon dried savory pepper
1/2 teaspoon caraway seeds
2 tablespoons vegetable oil 1 cup drained sauerkraut
1 large onion, thinly sliced 2/3 cup sour cream
1 tablespoon Hungarian sweet paprika
Directions
1. Season chicken lightly with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 8 minutes. Remove from pan.
2. Reduce heat to medium. Add onion and cook, stirring occasionally, until golden, about 7 minutes. Sprinkle paprika over onion and cook, stirring, 1 minute. Stir in broth, wine, tomato paste, savory, caraway seeds, and sauerkraut.
3. Return chicken to pan. Reduce heat to medium-low, cover, and simmer until chicken is tender and white to bone, 30 to 35 minutes.
4. Stir in sour cream. Cook, uncovered, about 2 minutes, to heat through, but do not let boil.
2. Reduce heat to medium. Add onion and cook, stirring occasionally, until golden, about 7 minutes. Sprinkle paprika over onion and cook, stirring, 1 minute. Stir in broth, wine, tomato paste, savory, caraway seeds, and sauerkraut.
3. Return chicken to pan. Reduce heat to medium-low, cover, and simmer until chicken is tender and white to bone, 30 to 35 minutes.
4. Stir in sour cream. Cook, uncovered, about 2 minutes, to heat through, but do not let boil.
