Hungarian Chicken

• 12 skinless and boneless chicken thighs
• 1 c. flour or more
• 1 Tbsp. paprika
• 2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 4 Tbsp. butter
• 4 Tbsp. oil
• 1 1/2 c. chopped onions
• additional butter and oil if needed
• 1 c. broth and more if needed
• 1 Tbsp. additional paprika
• 1 c. sour cream
• 1 Tbsp. finely cut lemon rind

1. Put the chicken
2. in a bag with flour and seasonings and shake well.
3. Heat
4. the butter and oil in a heavy skillet until quite hot, and
5. brown
6. the
7. chicken thighs well on both sides. Transfer to a
8. piece
9. of
10. foil
11. or
12. absorbent
13. paper.
14. Add the onions to the
15. skillet
16. and brown very well, using additional butter and oil if
17. needed.
18. Return
19. the chicken thighs to the pan with
20. the broth
21. andthe
22. additional paprika and simmer, covered, until the
23. chicken is just tender, about 20 minutes. If the broth is absorbed, add more.
24. Transfer the chicken to a hot serving dish. Add
25. the sour cream to the pan off the heat and stir into
26. the pan juices.
27. Heat 1 minute.
28. Pour over the chicken thighs. Sprinkle the lemon rind on top.

chicken thighs, flour, paprika, salt, freshly ground pepper, butter, oil, onions, butter, broth, additional paprika, sour cream, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344077 (may not work)