Instructions: Brown the chicken in the oil and butter in a large stove-top casserole.

Remove the chicken and set aside. Add the onions to the casserole and saute until they are soft and translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add the brandy and stir to deglaze the pan. Return the chicken, to the pan, and add the broth and cayenne chile. Bring to a boil, reduce the heat, cover and simmer for 45 to 60 minutes or until the chicken is very tender. Remove the chicken to a serving platter and keep it warm. Bring the liquid in the casserole to a boil, and reduce the liquid by 1/3. Stir 1/4 cup of the sauce into the sour cream. Reduce the heat, and slowly stir in the sour cream mixture, until the sauce is smooth. Salt to taste. Pour the sauce over the chicken and serve immediately.

Serves: 4 to 6 Heat Scale: Mild

Note:
This recipe requires advanced preparation

Chile Pepper Contributing Editor Sharon Hudgins declares her husband Tom to be an excellent cook of Hungarian foods. This is his personal recipe for Paprika Chicken, a very refined version of this classic dish. In Hungary, this dish is traditionally served with small egg dumplings called galuska, but you can also serve it with egg noodles, plain rice, or boiled potatoes.

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