Hungarian paprika chicken

For four people you need

4 chicken joints
1/2 oz. flour
8 oz. onions
2 oz. butter OR 2 tablespoons oil
1-1 1/2 level tablespoons paprika pepper.
1/4 pint tomato juice
1 level teaspoon sugar
approximately 1 level teaspoon salt
1 bay leaf
1/2 pint stock*
1 bottle yoghourt OR 1/4 pint sour cream
* or water and chicken stock cube


4 oz. self-raising flour
seasoning, pinch mustard
1 1/2-2 oz. suet OR margarine
2 teaspoons chopped parsley

  1. Skin chicken joints and coat thoroughly with seasoned flour.
  2. Fry chopped onions in butter or oil very gently till soft but not brown
    Move to one side of pan
  3. .Add chicken and fry until golden -5-7 minutes.
  4. Combine paprika, tomato juice, sugar and salt and pour over chicken. Add bay leaf and stock Cover pan, simmer for 45 minutes to 1 hour.
  5. Transfer chicken to warm platter or dish.
  6. Stir yoghourt or sour cream into sauce and reheat, without boiling, for 2-3 minutes
    . Pour over chicken.

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