Chicken Paprika

Recipe Ingredients

4 lbs	1816g / 64oz	Pullet
3 tablespoons	45ml	Flour
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 tablespoons	60ml	Chicken fat
1 1/2 cups	93g / 3.3oz	Sliced onions
1 tablespoon	15ml	Paprika
1 cup	237ml	Boiling water

Recipe Instructions

Have the chicken cut up and season with the flour, salt and pepper. Brown the chicken in the fat. Remove the chicken and brown the onions in the fat remaining in the pan. Return the chicken to the pan and sprinkle with the paprika and add the water. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Serve with "Spaetzel" (recipe included in this database). Serves 4 to 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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