Helena Seefranz of Rockaway, New Jersey, writes: "My mother, Ethel Lang Kelemen, was born in Hungary. She taught my older sister and me how to prepare many Hungarian dishes, but my favorite is chicken paprikas. I hope you enjoy this recipe as much as my family does."

　　

Ingredients

Makes 4 servings

　　3 pounds chicken pieces with skin and bones

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　2 tablespoons vegetable oil

　　1 large onion, chopped

　　4 garlic cloves, finely chopped

　　1 1/2 tablespoons paprika (preferably sweet Hungarian)

　　2 (8-ounce) cans tomato sauce

　　1 1/2 cups water

　　1 cup sour cream

　　Accompaniment: buttered egg noodles or white rice

　　Garnish: chopped fresh parsley

　　

Step 1

Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.

　　

Step 2

Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.

　　

Step 3

Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

　　

Step 4

Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.