2    Frying chickens (about 3 lb
-each), cut up.
4 tb Lard, margarine, or butter
2 md Onions, peeled & chopped
2 cl Garlic, crushed
3 tb Paprika (Hungarian)
1 1/2 c  Chicken broth
Salt, to taste
Pepper, to taste
2 tb Flour
2 c  Sour cream (room temp.)

One of the glories of the Hungarian cuisine is csike paprikas, which is
made in many variations. The most typical kind is prepared only with
chicken, flavorings and sour cream. Tomatoes and green peppers are optional
additions. Wash chickens and wipe dry. Heat lard in a large skillet; fry
chicken pieces on both sides until golden. Remove as cooked and keep warm.
When all pieces are cooked, pour off almost all fat; add onions and garlic.
Saute until tender. Stir in paprika; cook one minute. Mix in chicken broth;
bring to a boil. Season with salt and pepper; return chicken pieces to
skillet. Cook slowly, covered, until chicken is tender. Add more broth
during cooking, if needed. Remove to a warm platter. Combine flour and sour
cream; mix into skillet. Cook slowly, stirring, until thickened and smooth.
Return chicken pieces to sauce; leave on stove long enough to heat through.