My mother made this for years as I was growing up and I also make it. Here is what we do: Use bone-in chicken, cut up, salt and set aside. Add canola oil to dutch oven. Heat, add chopped onion and cover the top of the onions with hot Hungarian papkria til onions are soft. Add chicken. Add 1/2 to 1 c. water. Cover til chicken is cooked. Remove chicken to platter, keep warm. Mix flour into sour cream. Gently add to liquid in pot, stirring til thickened. Do not boil. Add chicken back into pot. Forget the pasta, noodles, rice and whatever else these people are using! The only way to serve it is with hlousky which is a drop dumpling made with flour, salt, egg and milk. Mix til thick. Flick bits into boiling water, drain, keep hot. Serve chicken with gravy over the hlousky. Perfection!
Was this review helpful?
5 users found this review helpful
My mother made this for years as I was growing up and I also make it. Here is what we do: Use...