Lard Bone-in chicken Flour Paprika Sour Cream Salt

Season the chicken with salt. 

Stir in the paprika and get the onions completely covered.

Add the chicken in and let it begin to cook. Juices should start to release.

If the chicken is dry and not releasing much liquid, add in water up to the sides of the meat, as it continues to cook.

Stir in the sour cream to the mixture and let it thicken.

Serve your chicken paprikash with egg noodles or mashed potatoes. ENJOY!

The Foreign Fork 

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