(Measurements are approximate)
3 Tablespoons bacon drippings
2 medium onions, sliced thin
4 chicken thighs
Salt to taste
2-3 Tablespoons Szeged brand HOT Hungarian paprika (available at many quality grocery stores or at Cost Plus World Market)
1 cup sweet Martini & Rossi Rosso Vermouth
1 cup sour cream

Cooked buttered egg noodles
 

Heat the bacon drippings in a large skillet and sauté the onion slices until they are golden. Push them to the side of the pan and add the chicken to the skillet. Lightly brown the pieces on all sides. Reduce the heat to low; salt to taste. Sprinkle chicken liberally on both sides with paprika. Add the Vermouth; cover and simmer for 45 minutes or until the chicken is cooked through. Remove chicken to plate and keep warm.

Stir the sour cream into the onion mixture left in the skillet and heat through. Do not allow it to boil or the cream will curdle. Place cooked egg noodles on a platter and top with chicken. Pour the onions and sauce over the chicken and serve.

Any questions, e-mail Jay!

(Top)