Viennese Chicken - Bulgur Dinner

Servings 6


  • Shortening or oil
  • 1/2 tsp. salt
  • 1 frying chicken
  • 1/8 tsp. pepper
  • 1/2 cup flour
  • 1 1/2 cups #3 coarse bulgur
  • 1/4 cup chopped onion
  • 1/3 cup butter or margarine
  • 1 cup thick sour cream
  • 1/2 cup blanched almonds coarsely chopped
  • 1 tbsp. paprika
  • 2 tsp. poppy seeds


  • Heat in heavy skillet shortening or oil to depth of 1/2 inch. Cut into serving pieces and wash frying chicken. Sprinkle pieces with salt and pepper. Shake in paper bag with flour. Fry over moderate heat until tender and golden brown on all sides. If crisp crust is desired, cover pan during first half of cooking, then uncover. If soft crust is desired, leave pan uncovered during first half of cooking, then cover. When chicken is done, remove to hot platter. Pour off all but 2 tablespoons of the fat. Add chopped onion. Sauté until lightly browned. Stir in sour cream, paprika, salt, pepper. Bring to boil. Pour over chicken. Prepare bulgur according to directions on label. Stir in 1/3 cup butter or margarine. Arrange on serving platter with chicken. Sprinkle with almonds and poppy seeds.