Hungarian Chicken

• 6 Tbsp. flour
• salt and pepper to taste
• 1 chicken, cut up
• 1/4 c. butter, divided
• 1 large onion, chopped
• 2/3 c. tomato juice
• 1 to 2 Tbsp. paprika
• 1 tsp. sugar
• 1 tsp. salt
• 1 bay leaf
• 2/3 c. chicken broth
• 2/3 c. sour cream
• parsley
• buttered egg noodles

1. Combine flour, salt and pepper and place in a plastic bag. Shake chicken a few pieces at a time in flour mixture.
2. Melt 1 tablespoon butter in large skillet.
3. Saute onion until tender. Remove from pan and set aside.
4. In same skillet, melt remaining butter and brown chicken on all sides.
5. Combine tomato juice, paprika, sugar and salt.
6. Pour over chicken.
7. Add bay leaf, broth and reserved onion.
8. Cover and simmer 45 to 60 minutes or until chicken is tender.
9. Remove chicken to a platter; keep warm.
10. Reduce heat to low.
11. Remove bay leaf and stir in sour cream.
12. Heat through 2 to 3 minutes.
13. Pour sauce over chicken and noodles.
14. Serves 6.

flour, salt, chicken, butter, onion, tomato juice, paprika, sugar, salt, bay leaf, chicken broth, sour cream, parsley, buttered egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646024 (may not work)