We continue with recipes reprinted by permission of the Austrian
Donau Club in Connecticut. Our thanks to Dennis Kern, President of the Club, and to Anna Pac, who provided this recipe!
(from Anna Pac)
| 2 young chickens (2-1/2 lb. each) | 1/4 tsp. salt |
| 1/4 lb. butter | 1 large onion, diced |
| 2 tsp. paprika | 1/2 Tbsp. flour |
| 2 c. stock or bouillon | 1 Tbsp. heavy cream |
| 1 c. sour cream | 2 Tbsp. chopped fresh dill |
Rinse chicken; pat dry. Cut in serving pieces; season with salt. Place in covered bowl in refrigerator for 30 minutes.
Heat butter in deep pot or Dutch oven until brown. Add onion and cook until transparent; stir in paprika. Add chicken. Cook slowly until pieces are golden. Cover and cook 30 minutes longer or until tender.
Sprinkle with flour. Add stock or bouillon and heavy cream; stir. Cover and let boil 15 minutes.
Remove chicken to warmed serving dish. Stir sour cream into pan stock until smooth. Pour over chicken. Sprinkle with dill.
Serves 6. Goes great with mashed potatoes or nockerl/spätzle (=egg noodles).