Hungarian Chicken Stew Recipe
Ingredients
| 1 chicken (about 3 pounds), | ||
| 1/2 teaspoon salt | ||
| 1/4 teaspoon freshly ground 1/2 teaspoon dried | ||
| Caraway seeds | 1/2 Teaspoon | |
| 2 tablespoons vegetable oil 1 cup d | ||
| 1 large onion, thinly sliced 2/3 | ||
| 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.
Chef
