CHICKEN PAPRIKA
1 chicken, cut up 1 1/2 c. water 1/2 c. plus 1 tbsp. flour 1 1/8 tsp. paprika 1 1/4 tsp. salt 1/8 tsp. red pepper 1/8 tsp. ground pepper 1/8 tsp. ginger 1 1/2 tbsp. butter 1 c. sour cream 3 tbsp. chili sauce Dash of nutmeg 1/8 tsp. basil 1 1/2 tbsp. shortening 1 tbsp. Worcestershire sauce 1 clove garlic Sliced mushrooms 1/4 c. cooking sherry or wine Method 1. Boil backs, gizzards, and hearts in salted water until tender. 2. Drain and save broth. 3. Mix 1/2 cup flour, paprika, 1 teaspoon salt, red pepper, black pepper, ginger, basil, and nutmeg. 4. Roll chicken in this mixture. 5. Brown lightly in butter and shortening. 6. Put in large kettle. 7. Drain fat and put in 1 1/2 cups chicken broth, sour cream, Worcestershire sauce, chili sauce, garlic, 1/2 teaspoon salt, mushrooms, and sherry. 8. Heat until it steams. 9. Pour over chicken. 10. Simmer about 1 1/2 hours. 11. Cook slowly. 12. Dust with paprika. 13. Sour cream will curdle if cooked too hot. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
