Hungarian Chicken brings the boldest flavors you could imagine! First, you’ve got your tender pieces of poultry that are perfectly seasoned with salt, pepper, and of course, paprika! They rock and roast in the oven to a melody of onion yumminess to give them even more amazingly savory flavors. Then, you whip up a creamy, rich gravy to drizzle on top for the most satisfying main course ever! This Hungarian Chicken will have your tastebuds jamming all night long!
Ingredients
For the chicken:
- 1/4 cup butter, cubed
- 1 large onion, chopped
- 1 small whole chicken, such as a fryer chicken, chopped
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups water
For the gravy:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup sour cream
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium-high heat, melt the butter.
Step 3 –Add the onion and cook, while stirring, until it is tender.
Step 4 –Sprinkle the chicken with the paprika, the salt, and the pepper.
Step 5 –Place the chicken in an ungreased roasting pan.
Step 6 –Spoon the sautéed onion over the chicken and add 1 1/2 cups of the water.
Step 7 –Bake the chicken, covered, until it reaches an internal temperature of 165 degrees F, about 1 hour 30 minutes.
Step 8 –Transfer the chicken from the oven and keep warm.
Step 9 –Pour the drippings and loosened brown bits from the roasting pan into a saucepan and skim the fat.
Step 10 –In a small bowl, mix the cornstarch and the remaining water until smooth.
Step 11 –Stir the cornstarch slurry into the pan juices.
Step 12 –Bring the gravy to a boil and stir until it thickens, about 1-2 minutes.
Step 13 –Transfer the gravy from the heat and stir in the sour cream.
Step 14 –Top the chicken with the gravy and serve.
