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This recipe comes from a book "Cooking the Austrian Way" which is part of  a series of books "Easy Menu Ethnic Cookbooks".  They are a wonderful series, I have been using them for over 20 years, most public libraries seem to carry most if not all of them.  They are written for children, but don't talk down to them.  I also recommend this series for adults who want an introduction to a cuisine.                      

           PAPRIKA CHICKEN / PAPRIKA HENDL

  12            pieces  skinless chicken -- washed in cold water & patted dry with paper towels
                        salt and pepper -- to taste
                        paprika -- to taste
  8              tbsp.  butter or margarine -- melted
  2                 c.  flour (place in plastic bag)
                        I lemon -- halved
  2                 c.  hot water
  2                     chicken bouillon cubes
                        I c. sour cream"

Chicken:
  1. Lightly sprinkle chicken with salt,
pepper, and paprika.
  2. Pour melted butter into shallow
bowl. Dip chicken pieces in butter,
coating well. Put 2 pieces of chicken
at a time in a plastic bag with flour.
Close the bag, and shake it gently
until chicken is coated with flour.
  3. Place chicken in greased baking pan
and sprinkle with more paprika,
salt, and pepper. Squeeze juice from
half a lemon over chicken, then
bake at 400 F for 1 hour.
  4. Turn oven off. Put chicken pieces
on ovenproof serving platter and
return to oven to keep warm.

Gravy:
  1. Pour drippings from baking pan
into a saucepan and heat. Sprinkle 2
tbsp. flour from bag over drippings
and stir until brown.
  2. Add hot water, bouillon cubes, a
pinch of salt, pepper, paprika, sour
cream, and juice from other lemon
half. Stir until ingredients are
blended. Serve with chicken.

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

*To reduce the fat content of this
dish, substitute some or all of the sour
cream with low-fat yogurt.

From: Cooking The Austrian Way

 SEARCH:      Recipes*Austria

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