Instructions: Saute onions in shortening until tender but not brown. Combine salt, paprika, and black pepper and stir into the onions. Add chicken and fry until all sides are browned slightly. Add water and cover pan.

Cook slowly 1 1/2 hours or until chicken is tender. Toward the end of the chicken cooking time, make galuska. Remove chicken from the skillet and blend sour cream into the liquid in the skillet. Put galuska into the sauce and serve hot with the chicken.

Galuska: Mix eggs, 1/2 cup water, flour, and 2 teaspoons salt and beat until dough is smooth. Pour remaining 6 cups water and 1 teaspoon salt into a large pot, and bring to a boil. Spoon batter into boiling water, 1 teaspoon at a time, and boil 10 minutes. Drain and serve under gulyas or paprikash.

Note: This is my tried-and-true chicken paprikash recipe. I do make one modification though. I always use boneless breasts instead of the cut-up chicken this recipe calls for partly because my family prefers white meat anyway and I hate to have the leftover legs hanging around in the fridge and partly because the sauce (which is the best part)

(g) makes this pretty messy to eat if you have to deal with bone removal at the same time... Also, it cooks =much= quicker with boneless breasts, so if you go that route, plan accordingly.

Another

Note: Do =NOT= skimp on the paprika; its the heart of this dish and cheap or stale paprika just wont cut it. Use a good Hungarian import and make sure its fresh.

Yield: 6 servings

Preparation Time: 01:45

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