Hungarian Chicken Stew
|Freshly ground pepper||1⁄4 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Hungarian paprika||1 Tablespoon|
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.