Dish: Austrian Chicken Paprika
Paprikahuhn, chicken pieces with paprika sauce, is a dish I recall from the colourful restaurant Bosnia in Vienna that specializes in Balkan dishes. It is popular throughout Austria.
Recipe
2 frying chickens, about two and a half pounds each, cut up.
Salt, pepper to taste.
About one-third cup butter or margarine.
2 medium onions, chopped.
1 to 2 tablespoons paprika.
2 medium tomatoes, peeled and chopped (optional).
About 1 cup chicken broth.
2 tablespoons flour.
2 cups sour cream at room temperature.
3 tablespoons chopped fresh parsley.
The Cooking
Wash and pat dry the chicken. Season with salt and pepper. Heat the butter in a large skillet and brown the chicken in it on both sides, over moderate heat, until golden. With tongs remove and keep warm. Add the onions to the drippings and more butter, if needed. Saute until tender. Stir in the paprika and cook one minute. Add the tomatoes, chicken broth, and chicken pieces.
Cook slowly, covered, until the chicken is tender, about 35 minutes. Add more broth while cooking, if needed. Take out the chicken with tongs and keep warm. Scrape the drippings and stir in the flour. Gradually add the sour cream and cook, stirring, until thickened and smooth. Spoon the sauce over the chicken. Sprinkle with the parsley. Serve with dumplings or noodles.
