Easiest and Best Hungarian Chicken with Onions and Sour Cream

2 onions, finely chopped 3 T. butter 2 t. brown sugar 1/4 cup dry white wine 1 can chicken broth (10.5 oz) 1 t. Escoffier's Sauce Robert 2 T. paprika Salt land pepper to taste 2 fryer chickens, about 2 1/2 lbs. each, cut up and brushed with 1 T. Dijon mustard 1 cup sour cream

In a Dutch oven, saut� onions in butter with sugar until onions are soft. Add wine and cook for 2 minutes or until wine has evaporated. Add the next 4 ingredients and stir until blended. Arrange chicken pieces over the sauce, cover pan and simmer for 1 hour, 15 minutes or until chicken is tender. Just before serving, add sour cream and heat through. Do not boil or sauce will curdle. Serves 8 Source: With Love from Darling's Kitchen

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