Recipe donated by: Team Falcsik-Cunningham-Rowser-Persichetti
In memory of Ginny Falcsik and in honor of Dennis Falcsik
- 1 Tbsp oil
- 2 Tbsp butter
- 6 pieces of chicken
- 1 small onion, sliced
- 1 1/2 Tbsp paprika
- Salt and pepper to taste
- Garlic powder
- 1 cup chicken broth or bouillion
- a little white wine
- 2 Tbsp flour
- 1/4 cup water
- 1/4 cup sour cream
Brown chicken in oil and butter; remove from pan.
In same pan, saute the onion. Return the chicken to the pan. Add paprika, salt and pepper to taste, garlic powder, broth and wine. Let simmer 1 1/2 hours.
Combine flour and water until it forms a paste. Stir into chicken mixture.
Remove from heat and stir in 1/4 cup sour cream.
VARIATION: Veal Paprikash
Use 1 1/2 lb. of cut-up veal instead of chicken. When stirring in the wine, add 1 Tbsp tomato paste and substitute beef broth for chicken broth.