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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour. | 2. Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes. | 3. Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces. | 4. Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.). | 5. Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes. | 6. Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
chicken drumstick	3			5979.6	10.7361	130.1922	601.0857
chicken thigh	3			5979.6	10.7361	130.1922	601.0857
salt	1	teaspoon		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
hungarian paprika	1	tablespoon		-	-	-	-
yellow onion	1		peeled diced	-	-	-	-
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
dill	1 1/2	1/2	chopped	30.195	5.4618	1.5819999999999999	1.4395

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.