Old Drawings, Renewed Interest
Thinking about drawing again, Ma
paprika bendl - Paprika Chicken
My speciality. I found this recipe in an unusual book in my senior year in highschool and we gave it a try. I've adapted it over the years (reducing the paprika so we aren't reaching for a pitcher of water or milk like Jonathan Harker was). This works well with just breasts or thighs or whatever combo you'd like. The sauce is fantastic on eggs the next morning too. Paprika Chicken (paprikabendl) 1 young fowl, about 4 lbs 2 tbsp Hungarian sweet paprika 2 tbsp fat 2 lrg onions, chopped ½ c tomato juice 2 tbsp flour ½ c sour cream Cut chicken into serving pieces, and salt. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 m
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