Hungarian sweet and sour chicken served over egg noodles.

Hungarian Chicken

1 cup plain yogurt
1 tablespoon peanut oil

1 broiler-fryer chicken, cut in parts
1 cup chopped onion
1 teaspoon caraway seed
1 teaspoon garlic salt
1/2 teaspoon dill weed
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup white wine

Hot egg noodles for accompaniment

1. Remove yogurt from refrigerator.
2. In frypan, place oil and heat to medium high temperature. Place chicken in pan and cook, turning, about 10 minutes or until brown on all sides.
3. Add onion and cook about 5 minutes more.
4. Push chicken and onion aside and drain oil from pan, scraping bottom to release any browned bits.
5. Arrange chicken evenly in pan and sprinkle with caraway seed, garlic salt, dill weed, paprika and pepper; pour wine over all. Cover and reduce temperature to low. Cook about 30 minutes or until fork can be inserted in chicken with ease.
6. Stir yogurt into pan juices and heat slowly about 5 minutes.
7. Serve with hot egg noodles.

Makes 4 servings.

Sweet and Sour Sauce: In small saucepan, mix together 3/4 cup orange juice, 2 tablespoons lemon juice, 1 tablespoon sugar, 1/2 teaspoon allspice and 1/2 teaspoon oriental sesame oil. Bring to a boil over medium heat. In small bowl, mix until smooth, 1 tablespoon cornstarch and 2 tablespoons water. Add to saucepan and cook until mixture has slightly thickened. Serve warm.

Recipe provided courtesy of the National Chicken Council. Used with permission.