This classic Hungarian-inspired dish features tender chicken pieces simmered in a rich, velvety sauce made with tomato juice, sour cream, and sweet paprika. The chicken is first dredged in seasoned flour and browned to lock in juices, then slowly cooked with onions and bay leaf until fork-tender. The resulting sauce is smooth, slightly tangy, and deeply aromatic, offering a perfect balance of savory and subtle sweetness. Served traditionally over buttered egg noodles, this hearty main course is ideal for cozy weeknight dinners or family gatherings. It captures the essence of home-cooked comfort food with minimal ingredients, delivering a robust flavor profile that pairs beautifully with crusty bread or a simple green salad.
Hungarian Chicken Dgsv43 A
Description
This classic Hungarian-inspired dish features tender chicken pieces simmered in a rich, velvety sauce made with tomato juice, sour cream, and sweet paprika. The chicken is first dredged in seasoned flour and browned to lock in juices, then slowly cooked with onions and bay leaf until fork-tender. The resulting sauce is smooth, slightly tangy, and deeply aromatic, offering a perfect balance of savory and subtle sweetness. Served traditionally over buttered egg noodles, this hearty main course is ideal for cozy weeknight dinners or family gatherings. It captures the essence of home-cooked comfort food with minimal ingredients, delivering a robust flavor profile that pairs beautifully with crusty bread or a simple green salad.Ingredients
Directions
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Cut the 3 1/2 lb chicken into serving pieces.
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Combine flour, salt, and pepper in a large plastic bag.
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Add chicken pieces a few at a time to the bag and shake to coat evenly with the flour mixture.
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Melt 1 tablespoon of butter in a large skillet over medium heat.
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In the same skillet, melt the remaining butter over medium-high heat.
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Brown the coated chicken pieces on all sides.
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In a small bowl, combine tomato juice, paprika, sugar, and salt.
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Pour the tomato mixture over the chicken in the skillet.
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Cover the skillet and simmer for 45-60 minutes, or until the chicken is tender.
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Remove the chicken pieces to a serving platter and keep warm.
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Reduce the heat to low and remove the bay leaf from the skillet.
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Stir the sour cream into the sauce in the skillet.
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Heat the sauce through for 2-3 minutes, taking care not to let it boil.
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Pour the creamy sauce over the chicken and serve immediately with parsley-buttered egg noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 618.5kcal
- % Daily Value *
- Total Fat 31.0g48%
- Saturated Fat 11.1g56%
- Cholesterol 83.6mg28%
- Sodium 5191.6mg217%
- Total Carbohydrate 65.8g22%
- Dietary Fiber 16.4g66%
- Sugars 6.6g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the sauce after adding the sour cream, as high heat can cause it to curdle.
If you prefer a thicker sauce, you can mix 1 tablespoon of flour with 2 tablespoons of cold water and stir it into the simmering liquid before adding the sour cream.
This dish pairs well with a side of steamed green beans or a crisp cucumber salad to balance the richness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
