Hungarian Paprikas Chicken

• 1 (4 lb.) chicken
• 1 tbsp. lard
• 1 lg. onion
• 1/2 tsp. black pepper
• 2 tsp. sweet Hungarian paprika
• 1-1/2 tsp. salt
• 2 cups chicken stock
• water
• 3 tbsp. flour
• 1-1/2 cup water
• milk
• 1/2 cup sour cream

1. Cut chicken into serving -size pieces.
2. remove skin and soak in a large bowl of cold, salted water for 30 minutes.
3. In the meantime, heat a heavy dutch oven and add lard and chopped onion.
4. Saute to soften.
5. Add black pepper, paprika and salt; stir and add drained chicken pieces, stirring well.
6. Add chicken stock or water and bring to boil on medium heat.
7. Cover and simmer gently until chicken is tender.
8. Remove chicken into a bowl and make gravy by shaking water or milk with the flour in a lidded container until smooth.
9. Add this slowly to the liquid in Dutch oven, stirring until thickened to desired consistency.
10. You may need more milk or water.
11. Simmer for about 3-4 minutes.
12. Return chicken meat to gravy and heat through well.
13. add the sour cream, but do not boil.
14. Serve with cooked wide noodles or with mashed potatoes and a cucumber salad.

chicken, lard, onion, black pepper, sweet hungarian paprika, salt, chicken stock, water, flour, water, milk, sour cream

Taken from www.foodgeeks.com/recipes/19669 (may not work)