Easiest and Best Hungarian Chicken with Onions and Sour Cream

Easiest and Best Hungarian Chicken with Onions and Sour Cream
2 onions, finely chopped
3 T. butter
2 t. brown sugar
1/4 cup dry white wine
1 can chicken broth (10.5 oz)
1 t. Escoffier's Sauce Robert
2 T. paprika
Salt land pepper to taste
2 fryer chickens, about 2 1/2 lbs. each, cut up and brushed with 1 T. Dijon mustard
1 cup sour cream
In a Dutch oven, saut� onions in butter with sugar until onions are soft. Add wine and cook for 2 minutes or until wine has evaporated. Add the next 4 ingredients and stir until blended. Arrange chicken pieces over the sauce, cover pan and simmer for 1 hour, 15 minutes or until chicken is tender. Just before serving, add sour cream and heat through. Do not boil or sauce will curdle. Serves 8
Source: With Love from Darling's Kitchen
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Category:Cathy's Recipes