Chicken Paprika With Egg Barley
|Onions||2 Medium, chopped|
|Chickens||5 Pound (Disjointed)|
|Garlic||1 Clove (5 gm), sliced|
|White wine||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chicken fat||2 Tablespoon|
Cook one of the onions and the bacon in a heavy skillet or Dutch oven until onion is soft about 2-3 mins. in a little fat.
Add the chicken pieces and saute until brown about 25 mins., turning to brown on all sides.
Stir flour into fat in the skillet, add garlic, stirring and cooking for 1-2 mins.
Add the wine.
Stir in 1 cup of the stock and the seasoning.
Put chicken pieces back into skillet and cook, covered, for 20 mins.
Add sour cream last, and serve with egg barley.
EGG BARLEY: Have the barley ready, which is placed in a baking pan with the 2 tbsp. chicken fat, the other onion, bay leaf and remaining quart of stock.
Bake covered in 375° oven for 20 mins., i.e. for the last 20 mins. while the chicken is cooking on top of stove, the egg barley is cooking in the oven.
Then they are ready together.