Hungarian Chicken (My Favorite)

This Recipe is from The king of cookbooks, James Beard himself and one of my absolutely favorite cookbooks with which I actually cook from! The title is American Cookery and is a collection of the best recipes from the past all in one book with Beards opinions and tips for making the food in current times. This specific recipe is from The Neighborhood Cookbook from 1914 and sounds exotic but is simple enough for me to make it for my family pretty regularly with minimal preplanning. I hope you enjoy:)

Hungarian Chicken
Ingredients
6 Chicken legs and Thighs
1 cup of flour or more
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
4 Tbsp butter
4 Tbsp oil
1 1/2 cups onions
Additional butter and oil
1 cup broth, more if needed
1 Tbsp additional paprika
1 cup sour cream
1 Tbsp finely cut lemon rind

Directions
Put the chicken pieces in a bag with the flour and seasonings and shake well. Heat the butter and oil in a heavy skillet till quite hot, and brown the chicken pieces well on both sides. Transfer to a piece of foil or asorbent paper. Add the onions to the skillet and brown very well, using additional butter and oil if needed. Return the chicken pieces to the pan with the broth and the additional paprika and simmer, covered , till the chicken is just tender- about 20 minutes. If the broth is asorbed add more. Transfer the chicken to a hot serving dish. Add the sour cream to the pan off the heat,stir into the pan juices. Heat for 1 minute. Pour over the chicken pieces. Serve over noodles.
Super Yummy!
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