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Hungarian Chicken Stew

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Ingredients
  Chicken 3 Pound
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Caraway seeds 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Onion 1 Large
  Hungarian paprika 1 Tablespoon
Directions

1. Season chicken lightly with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 8 minutes. Remove from pan.
2. Reduce heat to medium. Add onion and cook, stirring occasionally, until golden, about 7 minutes. Sprinkle paprika over onion and cook, stirring, 1 minute. Stir in broth, wine, tomato paste, savory, caraway seeds, and sauerkraut.
3. Return chicken to pan. Reduce heat to medium-low, cover, and simmer until chicken is tender and white to bone, 30 to 35 minutes.
4. Stir in sour cream. Cook, uncovered, about 2 minutes, to heat through, but do not let boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 489 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 311.2 mg13%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1.1 g4.4%

Sugars 2.2 g

Protein 47 g93.3%

Vitamin A 5% Vitamin C 6.7%

Calcium 4.1% Iron 11.3%

*Based on a 2000 Calorie diet

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Hungarian Chicken Stew Recipe